Grandma's Cheesecake Recipe - Rainbow Delicious (2024)

Grandma’s Cheesecake recipe is seriously the best cheesecake in the world. Graham Graham crust, smooth and creamy cream cheese filling, and a sour cream topping. Perfect dessert for birthdays, special occasions and get togethers. A family favorite!

My Grandma’s Cheesecake Recipe is for everyone! I’m not a huge cheesecake fan, I like it and all, but most of the time it is too rich and thick for me (yes, I’m talking about you, Cheesecake Factory). However, my grandma’s cheesecake recipe does not suffer from such problems and it is pretty much the perfect cheesecake. I dare you to make it and not love it. Whenever I make it for someone, without fail they rave about how amazing it is and usually ask for the recipe. I hope you enjoy it as much as we all do.

Crust

1 1/2 Cup Graham Crackers, Crushed*

3 T. Sugar

1/3 Cup Butter, melted

Filling

11 oz. Cream Cheese

3/4 Cup Sugar

2 eggs

Topping:

1 Cup Sour Cream

3 T. Sugar

1/2 t. Vanilla

*I normally crush the graham crackers by placing them in a large ziploc bag and letting my kids take out their aggression on it with a rolling pin.

1. Preheat the oven to 350 degrees.

2. Combine the crust ingredients and press into pan. Bake at 350 for 10 minutes.

3. Beat cream cheese until smooth, add the sugar, add one egg, and then the other egg. Once smooth, pour over the crust and bake at 350 for 20 minutes. Let cool for 10 minutes after it is done baking.

4. Mix the sour cream, sugar and vanilla. Carefully, very carefully, pour this over the rest of the cheesecake and spread with a spatula. Bake at 350 for 10 minutes***

5. Let cool and then refrigerate for at least 4 hours. I usually let it cool and set overnight. I often freeze the cheesecake and let it thaw about 30-60 minutes before enjoying.

**Depending on the size of your particular pie baking dish, you may have a little extra of each of the ingredients. I usually have one or two small ramekins ready to make mini-cheesecakes with any leftovers.

***This is my favorite part of the cheesecake and sometimes I double it. No one has ever complained.

Optional: If you want to turn this cheesecake into a Fourth of July Cheesecake (or for another patriotic holiday) simply double the recipe, bake it in a rectangular pan and arrange blueberries in the top left corner and the raspberries in stripes. You can also pipe cream cheese frosting to make stripes and stars.

Thank you Grandma for all your amazing recipes; Adelaide and I talk about you as we recreate your delicious treats. We miss you.

You may also enjoyGrandma’s Gingerbread Cookies:

You might also enjoy this monkey bread recipe!

If you make Grandma’s Cheesecake Recipe please share on instagram using hashtag #rainbowdelicious & #gatheranddineand tag me at@rainbowdelicious, I’d love to see what you are up to in your kitchen!

Grandma's Cheesecake Recipe - Rainbow Delicious (5)

5 from 4 votes

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Grandma’s Cheesecake Recipe

Seriously the best cheesecake in the world. Graham Graham crust, smooth and creamy cream cheese filling, and a sour cream topping. Perfect dessert for birthdays, special occasions and get togethers. A family favorite!

CourseDessert

CuisineAmerican

Keywordcheesecake, cream cheese, graham cracker, sour cream

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8

Calories 450 kcal

Ingredients

Crust

  • 1 1/2CupGraham CrackersCrushed*
  • 3T.Sugar
  • 1/3CupButtermelted

Filling

  • 11oz.Cream Cheese
  • 3/4CupSugar
  • 2eggs

Topping

Instructions

Directions **

  1. Preheat the oven to 350 degrees.

  2. Combine the crust ingredients and press into pan. Bake at 350 for 10 minutes.

  3. Beat cream cheese until smooth, add the sugar, add one egg, and then the other egg. Once smooth, pour over the crust and bake at 350 for 20 minutes. Let cool for 10 minutes after it is done baking.

  4. Mix the sour cream, sugar and vanilla. Carefully, very carefully, pour this over the rest of the cheesecake and spread with a spatula. Bake at 350 for 10 minutes***

  5. Let cool and then refrigerate for at least 4 hours. I usually let it cool and set overnight. I often freeze the cheesecake and let it thaw about 30-60 minutes before enjoying.

Recipe Notes

*I normally crush the graham crackers by placing them in a large ziploc bag and letting my kids take out their aggression on it with a rolling pin.

**Depending on the size of your particular pie baking dish, you may have a little extra of each of the ingredients. I usually have one or two small ramekins ready to make mini-cheesecakes with any leftovers.

***This is my favorite part of the cheesecake and sometimes I double it. No one has ever complained.

Nutrition Facts

Grandma's Cheesecake Recipe

Amount Per Serving

Calories 450Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 17.8g111%

Cholesterol 117mg39%

Sodium 296mg13%

Potassium 6.4mg0%

Carbohydrates 41.5g14%

Fiber 0.4g2%

Sugar 32.2g36%

Protein 6.4g13%

Calcium 76mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Grandma's Cheesecake Recipe - Rainbow Delicious (2024)
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