I usually make this company cheesecake recipe for a holiday meal, such as Thanksgiving, Christmas and Easter. But with a little creative decorating, it looks awesome on Valentine's Day, St. Patrick's Day, Cinco de Mayo, the 4th of July, as well as bridal and baby showers. Cheesecake makes any sweet gathering even more delicious and memorable.
I can't remember how this family dessert tradition got started, but it did... and I've been putting it on the holiday menu ever since. I have tasted cheesecake at many restaurants, and what our family calls, "Mom's Cheesecake" outshines them all in oh-so-yummy taste.
It is smooth and creamy, while remaining pie-like with a nice crunchy crust. It's sweet as cheesecakes should be, but not so sweet that your eyes blink when you take your first bite. This recipe is simply the best.
I'm pretty sure I got it out of an old Betty Crocker cookbook, but I'm not sure if this recipe is in the newest cookbook. I did alter the recipe a little to suit my culinary style and cultural preferences.
Mom's Company Cheesecake Recipe
I know it's called a cheese "cake", but it is more of a pie. Like any pie, there are two parts to this recipe: The crust and the filling. This recipe calls for a crunchy crust, and that's what helps make this recipe the best. When you take a bite of this delicious cheesecake, you get smooth and creamy mixed with a nice crunch texture. Together, you have the perfect bite swimming in your mouth. Um um, good.
You're are going to need a 9-inch round springform pan, which is a special baking pan for cheesecakes. The bottom rests inside a ring that forms the sides of the pan. It locks, so when the pie is done baking, you unlock the ring, it loosens, and you can remove the ring, leaving the pie sitting on just the bottom. The reason is that a cheesecake is more fragile and can't easily be lifted up out of a typical pie plate or cake pan.
2 cups fine graham-cracker crumbs
1/2 teaspoon ground cinnamon
1 1/4 cup sweet butter, melted (but not hot)
1/2 cup finely chopped walnuts or pecans
3 beaten eggs
2 (8 oz.) packages of Philadelphia cream cheese, softened
1 1/4 cup powdered sugar
1/4 teaspoon salt
2 1/4 teaspoons vanilla (fresh or extract)
1/2 teaspoon almond extract
3 cups fresh sour cream
Vanilla:
You want to use fresh vanilla, if possible, instead of your grocery store vanilla extract. A vanilla bean is more fragrant and flavorful. You want to buy a "premium vanilla bean" as these are the best. There are 3 major types, Madagascar, Mexican and Tahitian. For mom's best, use the Mexican vanilla bean.
The vanilla beans are 7 to 8 inches long, dark brown. They usually come in packs of more than just one skinny little bean, so they are comparable in price to a bottle of vanilla extract. If you can't find them at the grocery store, you can order online. Once you use fresh vanilla, you won't want to use extract ever again.
This is so easy anyone can do it. In a medium-size bowl, add the graham cracker crumbs and cinnamon. Mix well and add the melted butter. Mix and smash with a fork until all the crumbs look wet with the butter and the mixture is crumbly looking.
Pour the mixture into the bottom of your spring-form pan and press down on the crumb mixture with your fingers to flatten on the bottom and half-way up the sides of the pan.
Carefully add the nuts, spreading throughout the bottom of the pan. Push the nuts down into the crumbs. I use the bottom of a glass or cup to get the nuts and crumbs firmly set. You do not want any loose crumbs.
Once you are satisfied with your graham cracker crust, set the pan on a baking sheet or cookie sheet.
Use your KitchenAid mixer if you have one. If not, get one now, because it will serve you well for the rest of your cooking and baking life. In the mixing bowl, beat the eggs quite well. Add the cream cheese a bit at a time until all the cream cheese is mixing in the bowl with the eggs. Slowly add the sugar and salt to the mixture. Mix for a minute more, and add the vanilla and almond extract. Mix well.
Very gently, pour the cheesecake mixture into your spring-form pan, over the crust.
Slide the cookie sheet with your cheesecake into a preheated 375 degree oven. My oven runs cool, so I set the temperature at 385 degrees. Bake for 35 minutes or until completely set in the center. The top is a golden color.
Remove from oven and place on cooling rack for 15 to 20 minutes. Chill in refrigerator overnight, or for 4 to 5 hours before serving.
Serves 12 to 16.
I know it's called a cheese "cake", but it is more of a pie. Like any pie, there are two parts to this recipe: The crust and the filling. This recipe calls for a crunchy crust, and that's what helps make this recipe the best. When you take a bite of this delicious cheesecake, you get smooth and creamy mixed with a nice crunch texture. Together, you have the perfect bite swimming in your mouth. Um um, good.
You're are going to need a 9-inch round springform pan, which is a special baking pan for cheesecakes. The bottom rests inside a ring that forms the sides of the pan. It locks, so when the pie is done baking, you unlock the ring, it loosens, and you can remove the ring, leaving the pie sitting on just the bottom. The reason is that a cheesecake is more fragile and can't easily be lifted up out of a typical pie plate or cake pan.
Ingredients:
2 cups fine graham-cracker crumbs
1/2 teaspoon ground cinnamon
1 1/4 cup sweet butter, melted (but not hot)
1/2 cup finely chopped walnuts or pecans
3 beaten eggs
2 (8 oz.) packages of Philadelphia cream cheese, softened
1 1/4 cup powdered sugar
1/4 teaspoon salt
2 1/4 teaspoons vanilla (fresh or extract)
1/2 teaspoon almond extract
3 cups fresh sour cream
Vanilla:
 |
| Fresh vanilla beans |
You want to use fresh vanilla, if possible, instead of your grocery store vanilla extract. A vanilla bean is more fragrant and flavorful. You want to buy a "premium vanilla bean" as these are the best. There are 3 major types, Madagascar, Mexican and Tahitian. For mom's best, use the Mexican vanilla bean.The vanilla beans are 7 to 8 inches long, dark brown. They usually come in packs of more than just one skinny little bean, so they are comparable in price to a bottle of vanilla extract. If you can't find them at the grocery store, you can order online. Once you use fresh vanilla, you won't want to use extract ever again.
Graham Cracker Crust:
This is so easy anyone can do it. In a medium-size bowl, add the graham cracker crumbs and cinnamon. Mix well and add the melted butter. Mix and smash with a fork until all the crumbs look wet with the butter and the mixture is crumbly looking.
Pour the mixture into the bottom of your spring-form pan and press down on the crumb mixture with your fingers to flatten on the bottom and half-way up the sides of the pan.
Carefully add the nuts, spreading throughout the bottom of the pan. Push the nuts down into the crumbs. I use the bottom of a glass or cup to get the nuts and crumbs firmly set. You do not want any loose crumbs. Once you are satisfied with your graham cracker crust, set the pan on a baking sheet or cookie sheet.
Cheesecake:
Use your KitchenAid mixer if you have one. If not, get one now, because it will serve you well for the rest of your cooking and baking life. In the mixing bowl, beat the eggs quite well. Add the cream cheese a bit at a time until all the cream cheese is mixing in the bowl with the eggs. Slowly add the sugar and salt to the mixture. Mix for a minute more, and add the vanilla and almond extract. Mix well.
Very gently, pour the cheesecake mixture into your spring-form pan, over the crust.
Bake:
Slide the cookie sheet with your cheesecake into a preheated 375 degree oven. My oven runs cool, so I set the temperature at 385 degrees. Bake for 35 minutes or until completely set in the center. The top is a golden color.
Remove from oven and place on cooling rack for 15 to 20 minutes. Chill in refrigerator overnight, or for 4 to 5 hours before serving.
Serves 12 to 16.
Tip: If you don't have a spring-form pan, you can substitute a pie plate, or round cake baking dish. It taste good whatever you bake this cheesecake in.
You can also substitute the graham crackers for vanilla wafers. Just be sure to smash the cookies to a fine consistency.
Another fun crust is made with 2 boxes of chocolate wafers. This crust is especially tasty when you add a chocolate syrup drizzle and whipped cream. 
I admit that mom's cheesecake recipe can be challenging to make and bake, but it is so worth it.
Enjoy!
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