Grandma’s Cheesecake

Growing up, Sunday night dinners at my grandparent’s house always got really good about 30 minutes after dinner had commenced.  My grandma usually pulled out vanilla ice cream, Hershey’s chocolate sauce and a variety of toppings for ice cream sundaes.  Or, on more special occasions, she would starting up slicing the peach pie or cheesecake she had whipped up the day before.

I finally got around to making my grandma’s cheesecake recipe last weekend and I was pleasantly surprised at how easy it was to make!   According to my mom, my grandma got this recipe from a friend who got it from an elderly Jewish lady in New York.

It’s a Philadelphia/Sour Cream style cheesecake, so rather than one thick, super-sweet layer, there are two layers.  The bottom layer is made with cream cheese and it’s consistency is thick and sweet.  Then the top layer is a little less dense and comprised mostly of sour cream.  In my opinion, the tart vs sweet in the same bite is delicious!

We’ve been enjoying it all week with fresh blueberries.  Also delicious!  Plus, it’s really healthy.  Ha!


Grandma’s Cheesecake Recipe

Make in a 9″ springform baking pan.


2 C. vanilla wafer crumbs (easiest by make by putting vanilla wafers in a food processor) mixed with 1/4 lb. melted butter. Line pan with this mixture. If the crust seems too thick, don’t use all of it.


Mix together (can do by hand or use food processor or blender), then put in the shell and bake for 20 min. at 375.

12 oz. cream cheese

1/2 C. sugar

2 eggs

1 tsp. vanilla

Cool on rack for 20 min.


1 pint sour cream

2 T. sugar

1 tsp. vanilla

Mix and spread carefully on top of the filling. Bake for 5 min at 450.

Let cool and serve. Keep refrigerated.


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