For my entire life my mom has been making her family cheesecake recipe for the holidays and special occasions. And as I learned to cook, I began making the same recipe that her grandmother made for as long as she can remember. So what’s the big deal? First, you make it in a 13 x 9 pan – so you know there’s plenty to go around and then some! Second, rather than a single layer of dense creamy goodness, this recipe calls for a rich sweet cream cheese layer and is topped with a sour cream and sugar mixture that gives a secondary texture and a slight bite. It’s easy to make, but everyone will think you spent a ton of time on it – read how simple it is below.
MY FAVORITE LAYERED CHEESECAKE
- 2 Cups Graham Cracker Crumbs
- 1/4 Cup Sugar
- 1/3 Cup Melted Butter
- 3 Bricks (8 Oz. each) Cream Cheese, Softened
- 1 Cup Sugar
- 5 Eggs, Room Temperature
- 1 1/2 Tsp. Vanilla
- 24 Oz. Sour Cream
- 4 Tbs. Sugar
- Preheat oven to 325 degrees.
- In a small bowl, thoroughly mix crust ingredients with a fork. Pour into a 13 x 9 metal baking pan and press firmly and evenly. Set aside.
- In a large bowl or stand mixer, lightly beat cream cheese until smooth. Add 1/4 Cup sugar and beat. Add one egg and beat. Continue alternating until all sugar and eggs have been combined with cream cheese. Mixture should be smooth and free of any lumps.
- Mix in vanilla and then pour mixture over crust in pan.
- Bake at 325 degrees for 45 minutes.
- Remove from oven.
- Turn oven up to 425 degrees while you mix topping.
- Stir together sour cream and sugar until combined and smooth. Pour and spread evenly over baked cheesecake.
- Return to oven and bake at 425 degrees for 10 minutes.
- Remove from oven and allow to cool completely. Cover and refrigerate for at least 4 hours before serving.
I hope you love this decadent dessert as much as my and my wife’s family do! It will surely be a hit and requested for all of your family functions. While we aren’t formal and normally serve it out of the pan, you can cut and arrange on a platter for a party, shower, etc. I recommend using a sharp knife and dipping it in warm water after each cut to prevent sticking and to achieve perfect squares for serving. Dig in!!