Aunt Franny's Cheesecake
Submitted by felicia
Creamy New York-style cheesecake with a graham cracker crust and tangy sour cream topping. Baked low and slow at 300F for a crack-free finish every time.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minThis is the cheesecake recipe that gets passed down through families, scribbled on index cards, and guarded like a secret.
Three blocks of cream cheese, five eggs, and a generous pour of vanilla create a filling so dense and velvety it barely needs a topping.
But Aunt Franny went ahead and gave it one anyway: a layer of sweetened sour cream that adds a cool tang against all that richness.
Bake it in a 9×13 pan for a slab-style cheesecake that feeds a crowd, and serve cherry pie filling on the side for anyone who wants to gild the lily.
Pro Tips
- Bring cream cheese to room temperature before mixing to avoid lumps in the batter
- Add eggs one at a time and mix on low speed to prevent cracking
- Cool the cheesecake gradually in the oven with the door cracked to minimize surface cracks
- Refrigerate overnight for the cleanest slices and firmest texture
Ingredients
Directions
CRUST: 1½ cup graham cracker crumbs, 3 tablespoon sugar, ¼ cup margarine. Mix and pour in 13×9×2 pan.
FILLING: Cream cheese, add eggs, one at a time; mix thoroughly. Add 1 cup sugar and and 1½ teaspoon vanilla. Pour over graham cracker crust.
Bake at 300 for one hour. Cool for 5 minutes.
TOPPING: Mix 1½ pts. sour cream, ½ cup sugar, and 1½ teaspoon vanilla together. Pour over baked cheesecake. Bake an additional 5 minutes in oven, set overnight.
Serve cherry pie filling as topping on the side.
Cherries might be too rich for some people so this enables anyone who wants them to add them individually.
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