This cheesecake is so, so good.  This is actually my great-aunt Gene’s recipe.  I never liked cheesecake before trying hers.  Then one year at Christmas I tried it and have been hooked ever since.  I have found a way to make it healthier – believe it or not, if you drain homemade yogurt until it’s thick like greek yogurt, you can use that in place of the cream cheese.  I will have a homemade yogurt tutorial coming soon, don’t worry.


Makes two normal sized pies, or one large springform pan pie

  • 1-7/8 c graham cracker crumbs (just crunch graham crackers up into crumbs)
  • 1 stick of butter, softened
  • 1c sugar, divided (2tbs in one container, the remaining amount in the other)
  • 4-8oz. blocks of cream cheese or 4c. homemade or yogurt-cheese alternative
  • 2 large eggs
  • 1tsp vanilla extract
  • 2TB cornstarch
  • 1c sour cream


  1. Preheat oven to 450F.
  2. Combine graham cracker crumbs, butter and 2tbs of sugar.  Mix well, then press the mixture into the bottom and sides of your pie pan(s).
  3. Beat cream cheese and sugar until smooth and light.
  4. Add eggs, vanilla and cornstarch and beat all until well blended.
  5. Slowly stir in sour cream until combined.
  6. Pour cake mixture into prepared pan(s) and bake for 10 minutes.
  7. Turn oven down to 200F and bake for 45 minutes.
  8. Remove cake from oven and allow it to cool on the counter, then chill in the fridge.  The full flavor develops after the cake has chilled.
  9. You can eat the cheesecake plain, or top with topping of choice.  We love cherry pie filling on top,

If you want to make mini-cheesecakes, you can press the graham cracker mixture into muffin tins and fill them 2/3 full with cheesecake mixture. Bake at 350F for 20-25 minutes.


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