This is my dad's cheesecake recipe that he's been making every Christmas since I can remember. It's a sweet and creamy cheesecake filling with a graham cracker crust for the right creaminess and crunch.
Dad's Cheesecake Overview
We love cheesecake and in my house, this recipe is famous! Every Christmas my dad would put on the apron and make two of these cheesecakes, one for each side of the family.
Over the years he perfected the recipe to his liking, with many scribbles and notes written over the original recipe. Now, my dad has MS and is in a wheelchair. But he still makes us cheesecake at Christmas and we relish every bite.
Today I wanted to honor him and his tradition by sharing his wonderful cheesecake recipe. This cheesecake is relatively simple to make, the key secret is to mix the ingredients very well. This will give you the smoothest creamiest filling.
This cheesecake comes together in two main steps: the crust, and the filling, followed by an optional strawberry topping.
Recipe Ingredients
Graham Cracker Crust:
- 400 g graham crackers - or graham wafer crumbs (about 3 cups worth)
- 1 tsp cinnamon
- ¾ cup melted unsalted butter
- ¼ tsp salt
Cheesecake Filling:
- 3 eggs
- 2 cream cheese packages, softened - (8 oz each)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 cups sour cream
Strawberry Sauce Topping:
- 4 cups strawberries - chopped small
- 1 Tbsp lemon juice
- ½ cup granulated sugar
- 4 Tbsp water - divided
- 1 Tbsp cornstarch
How To Make The Cheesecake
Graham Cracker Crust:
STEP 1: Preheat the oven to 375°F. Grease the bottom and sides of a 10" springform pan.
STEP 2: Add 400 g graham crackers to a food processor. Start on low, then blend to high until crackers form fine crumbs (this step is optional if you cannot find store-bought crumbs).
STEP 3: Add 3 cups graham crumbs, 1 tsp cinnamon, ¾ cup melted unsalted butter, and ¼ tsp salt to a large bowl. Mix thoroughly.
STEP 4: Pour the crust into a springform pan. Press firmly into an even layer with fingertips. Set aside for now.
Cream Cheese Filling:
STEP 1: Add 3 eggs, 2 softened cream cheese packages, and 1 cup cane sugar to a large bowl. Mix very well for 5 minutes using a hand mixer. Scrape down the sides with a spatula during the process.
STEP 2: Add 2 tsp vanilla extract, and 3 cups sour cream. Mix for another 5 minutes with a hand mixer.
STEP 3: Place the springform pan on a baking sheet lined with foil or parchment. Pour the cheesecake batter into the springform pan.
STEP 4: Bake for 60 minutes. The center will be jiggly and the top will be golden brown. Let cool completely for at least 1 hour, then place in the fridge to chill overnight.
Strawberry Sauce Topping:
STEP 1: Chop 4 cups of fresh strawberries into small pieces.
STEP 2: Add 4 cups strawberries, ½ cup cane sugar, 1 Tbsp lemon juice, and 2 Tbsp water to a pot. Bring to a boil then reduce heat and let simmer for 3-4 minutes, until strawberries soften. Stir often during this step. Remove from heat.
STEP 3: Add 1 Tbsp cornstarch and 2 Tbsp water to a bowl and mix.
STEP 4: Add the cornstarch mixture to the pot and heat for another 1-2 minutes, stirring often.
STEP 5: Remove from heat and let cool. The sauce can be served warm or cold. If you want it cold, place it in the fridge overnight.
Assembly:
Slice the cheesecake with a sharp knife to break through the crust. Use a pie server to scoop onto plates and top with fresh strawberry sauce. Serve and enjoy!
Recipe Tips
- You will need a springform pan for this recipe. It's a pan with a base that separates from the side.
- You can use a food processor to turn regular graham crackers into crumbs. This can also be done by beating the crackers with a rolling pin in a plastic bag.
- A well-mixed filling truly makes the best cheesecake. My dad has made many mistakes over the years and emphasizes this in his notes. I recommend setting a timer according to instructions while mixing.
- Let the cheesecake chill completely (preferably overnight) before serving. I always find that cheesecake tastes better the next day or two. You can make this recipe the night before you plan to serve.
How to Store Leftovers
Refrigerate - Store leftover cheesecake in an airtight container in the fridge for up to 4-5 days.
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Cheesecake
Ingredients
Graham Cracker Crust:
- 400 g graham crackers - or graham wafer crumbs (about 3 cups worth)
- 1 tsp cinnamon
- ¾ cup melted unsalted butter
- ¼ tsp salt
Cheesecake Filling:
- 3 eggs
- 2 cream cheese packages, softened - (8 oz each)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 cups sour cream
Strawberry Sauce Topping:
- 4 cups strawberries - chopped small
- 1 Tbsp lemon juice
- ½ cup granulated sugar
- 4 Tbsp water - divided
- 1 Tbsp cornstarch
Instructions
Graham Cracker Crust:
- Preheat the oven to 375°F. Grease the bottom and sides of a 10" springform pan.
- Add 400 g graham crackers to a food processor. Start on low, then blend to high until crackers form fine crumbs (this step is optional if you cannot find store-bought crumbs).
- Add 3 cups graham crumbs, 1 tsp cinnamon, ¾ cup melted unsalted butter, and ¼ tsp salt to a large bowl. Mix thoroughly.
- STEP 4: Pour the crust into a springform pan. Press firmly into an even layer with fingertips. Set aside for now.
Cream Cheese Filling:
- Add 3 eggs, 2 softened cream cheese packages, and 1 cup cane sugar to a large bowl. Mix very well for 5 minutes using a hand mixer. Scrape down the sides with a spatula during the process.
- Add 2 tsp vanilla extract, and 3 cups sour cream. Mix for another 5 minutes with a hand mixer.
- Place the springform pan on a baking sheet lined with foil or parchment. Pour the cheesecake batter into the springform pan.
- Bake for 60 minutes. The center will be jiggly and the top will be golden brown. Let cool completely for at least 1 hour, then place in the fridge to chill overnight.
Strawberry Sauce Topping:
- Chop 4 cups of fresh strawberries into small pieces.
- Add 4 cups strawberries, ½ cup cane sugar, 1 Tbsp lemon juice, and 2 Tbsp water to a pot. Bring to a boil then reduce heat and let simmer for 3-4 minutes, until strawberries soften. Stir often during this step. Remove from heat.
- Add 1 Tbsp cornstarch and 2 Tbsp water to a bowl and mix.
- Add the cornstarch mixture to the pot and heat for another 1-2 minutes, stirring often.
- Remove from heat and let cool. The sauce can be served warm or cold. If you want it cold, place it in the fridge overnight.
Assembly:
- Slice the cheesecake with a sharp knife to break through the crust. Use a pie server to scoop onto plates and top with fresh strawberry sauce. Serve and enjoy!
Recipe Notes:
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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