Gran's Gifted Cheesecake

By inpatskitchen
December 26, 2013
58 Comments


Author Notes: Back in the 1950s my mom was gifted a recipe for a cheesecake from her dear friend Rita. Family and friends alike loved this version so much that many put it on their Christmas "wish list." Mom would always comply and make a cheesecake for them for birthdays or Christmas. Normally about twelve cheesecakes every Christmas were carefully baked and frozen for all. I made this for Christmas this year...my kids were delighted when they saw their "Granny's" cheesecake on the dessert table. inpatskitchen

Food52 Review: WHO: Inpatskitchen is a retired teacher, paralegal, and seafood retailer.
WHAT: Dare we say the best cheesecake we've ever had.
HOW: Make a graham cracker crust, pour in a cream cheese layer, bake, top with a sour cream layer, then finish with whipped cream.
WHY WE LOVE IT: This might just be the perfect cheescake; the graham cracker crust is a breeze to make, and the cream cheese, sour cream, and whipped cream all contribute respective layers of sweetness and tang. We love how there's almond extract, too, which adds a certain level of je ne sais quoi.
The Editors

Makes: one 9-inch cheesecake

Ingredients

For the crust and cream cheese filling

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1 pound softened cream cheese
  • 1/8 teaspoon almond extract
  • 1/2 cup granulated sugar
  • 3 large eggs

For the sour cream layer and topping

  • 1 pint sour cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 pint heavy whipping cream
  • 1/4 teaspoon unflavored gelatin
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Directions

For the crust and cream cheese filling

  1. Blend the graham crumbs, melted butter, 1/4 cup sugar and the cinnamon together and press into the bottom of a 9-inch spring form pan.
  2. With an electric mixer beat the cream cheese, almond extract, 1/2 cup sugar, and eggs together, adding the eggs one at a time.
  3. Pour the cream cheese filling over the graham crust and bake at 375° F for 20 minutes. Remove from the oven and cool on a wire rack for 15 minutes.

For the sour cream layer and topping

  1. After baking the cream cheese layer, crank up the oven temperature to 475° F. Blend the sour cream, 1/2 cup sugar, and 1 teaspoon vanilla extract together and spread over the cooled cream cheese layer. Return the cake to the 475° F oven for 10 minutes. Remove and cool completely.
  2. Once cooled, whip the heavy whipping cream, gelatin, two tablespoons sugar, and one teaspoon vanilla extract. Spread over the top of the cake and chill before serving.

More Great Recipes:
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Reviews (58) Questions (0)

58 Comments

Alaina C. December 14, 2016
Update: I forgot about a slice of this in my freezer for eight months and it was still absolutely delicious when I thawed it out and ate it ;)
 
Author Comment
inpatskitchen December 14, 2016
Lucky you!!! I need to put some in my freezer this week! Thanks again!
 
Stacey December 7, 2016
Any advice on what to do if I don't have a spring form pan?
 
Author Comment
inpatskitchen December 7, 2016
Hi stacey! You can skip the crust and use a pre made graham cracker crust that comes in a foil pan. Use the largest one. If you double the recipe you can make 3 of them if using the smaller foil pans.
 
Stacey December 7, 2016
Thanks Pat! I was thinking of using my glass pie dish (9 in) and still making the crust, but having it go up the sides. Any other considerations I should make for baking? Or is a spring form pan mostly for visual effect?
 
Author Comment
inpatskitchen December 7, 2016
That will work!! I think the springform pan IS for visual effect and classic cheesecake. I sure hope you enjoy! let me know...
 
Hannah June 12, 2016
I've made this recipe four times now and I say it's the best cheesecake recipe in the world! Even my friend who doesn't like cheesecake likes this one.
 
Author Comment
inpatskitchen June 12, 2016
Thanks so much Hannah! It truly is a remarkable cheesecake...my mom would have been so happy!!
 
Esther G. March 27, 2016
I made this for Easter dessert and it was a treat for all.
 
Author Comment
inpatskitchen March 28, 2016
Thanks Esther!
 
Alaina C. March 14, 2016
This cheesecake was determined to be "excellent" by a dozen or so people who love a good cheesecake. Thanks for the great recipe!
 
Author Comment
inpatskitchen March 15, 2016
Thanks Alaina! It's our favorite!
 
Jenny Y. February 13, 2015
I made this for a co-worker's birthday and everyone loved it! I increased the almond extract to 1/2 tsp and added some lemon zest to the whipped topping and they worked out well. I love how easy this was to make (no water bath) and love the idea of adding the gelatin to the whipped cream to stabilize it. I'll use that trick from now on. Thank you!!
 
Author Comment
inpatskitchen February 13, 2015
Thanks Jenny! So happy everyone enjoyed. I love the gelatin trick too!
 
Blythe July 2, 2014
How far in advance can this cake be made?
 
Author Comment
inpatskitchen July 2, 2014
You can make the cheesecake a couple of days ahead, but don't add the whipping cream until just before serving or at least on the morning of service. You can also freeze the whole cake (whipping cream and all) and make many days ahead.
 
EmilyC June 15, 2014
Made this for Father's Day, and it's incredible -- the best cheesecake I've ever had. My husband said he wants it for his birthday. The flavor and texture are really superb. Thanks for sharing this gem!
 
Author Comment
inpatskitchen June 16, 2014
Thank YOU Emily! So happy you all enjoyed!
 
EmilyC June 12, 2014
Hi Pat -- I'm hoping to find the time to make this for Father's Day dinner, or if not this weekend, soon! One question -- in Step 3, should the cream cheese be fully set in the middle before taking it out of the oven or slightly jiggly? Should I expect any cracking? I don't have much experience with cheesecake, and with my oven I can't always follow recommended baking times. Thanks in advance!
 
Author Comment
inpatskitchen June 12, 2014
Hi Emily! It might be slightly jiggly and maybe a little cracking ( both have happened to me)....but the sour cream layer will take care of that. Oh I sure hope you enjoy!
 
Vincent June 12, 2014
Thanks for the "words of encouragement"<br />I agree - Life is too short to nitpick about calories at my age anyway,<br />so I'll just add a few more workouts to the regimen :-)
 
Author Comment
inpatskitchen June 12, 2014
There you go!!
 
Vincent June 12, 2014
This may sound silly but I'll ask anyway, Calories ? Protein?<br />I love Cheesecake but have always denied myself the privelege !<br />This looks "TOO GOOD TO PASS UP"
 
Author Comment
inpatskitchen June 12, 2014
Hi Vincent! No idea about calories and protein but you could always go to one of those websites that figures it out for you. I hope you try this though...a splurge now and then is good for "the body and soul"! Thanks so much!
 
Jessica C. June 11, 2014
I am so excited to try this!
 
Author Comment
inpatskitchen June 11, 2014
I sure hope you enjoy! Thanks!
 
LittleTeapot June 4, 2014
I made this for my husbands' birthday and it was a big hit! I added some passionfruit to the top at his request which was delicious and balanced the sweetness well. Thanks so much for the recipe - I'll be making it again!
 
Author Comment
inpatskitchen June 4, 2014
So happy you all enjoyed! Thanks! (and the passionfruit sounds phenomenal!(
 
miamineymo May 10, 2014
Never mind, I see you answered it already!
 
Author Comment
inpatskitchen May 10, 2014
Oh I sure hope you enjoy!
 
miamineymo May 10, 2014
I just baked this but want to save it for tomorrow. Should I add the whipped cream topping today or tomorrow? P.S. it looks and smells fantastic!
 
ATG117 May 10, 2014
Do you think the gelatin can be left out?
 
Author Comment
inpatskitchen May 10, 2014
Certainly it can be omitted. Mom put it in to keep the whipped cream stabilized. I usually make this the day before I serve and just make the whipped cream and spread it just before serving.
 
BOBBYE W. May 7, 2014
This sounds so good and easy!!! I love cheesecake and you know how us Southern girls are we always have to have something sweet to serve to unexpected company!<br />Can't wait to try it..Congratulations on your win! Ms Bobbye
 
Author Comment
inpatskitchen May 7, 2014
Thank you so much Ms Bobbye! And Welcome to Food52!
 
MrsWheelbarrow May 7, 2014
Oh this looks so like something my grandmother made (but she had strawberries on it, too)... Thank you Pat, and thanks, Food52 for bringing a great recipe to the forefront. Yay.
 
Author Comment
inpatskitchen May 7, 2014
Thank YOU MrsWheelbarrow!!
 
GiGi26 May 6, 2014
Congratulation on your Wild Card Win!!! I can truthfully say as one of the lucky "eaters" (several times) of this Cheese Cake it IS the best cheese cake EVER!!!It was the first one I ever tasted as a girl and nothing has come close to compare.
 
Author Comment
inpatskitchen May 6, 2014
You know how much I appreciate your kind words, Pam! Thanks so much!
 
EmilyC May 6, 2014
Can't wait to make this! My kids LOVE cream cheese but I've never made a cheesecake for them. This is the perfect introduction and will have them spoiled for life!
 
Author Comment
inpatskitchen May 6, 2014
Oh I hope they love it! One of my granddaughters will take this before ice cream!!