This Nana’s cheesecake recipe was a staple for all of our family gatherings. I cherish the memories of all the family gatherings and Nana bringing her Cheesecake.
I never made this recipe until after Nana passed away. My mom had given me her recipe box, since I am the one in the family who loves to bake.
I found the coveted recipe and decided I would give it a try. The first time I made the recipe, it was not smooth and creamy, it had air bubbles in both layers. I thought oh great, I never will get to ask Nana the secret in how to make her cheesecake. I did some reading online and found out that it is best to have the all the ingredients at room temperature, so this is what I did for the next go around. It worked, it looked and tasted like the cheesecake that Nana had to bring to all of our family functions.
I usually make it in the same pan that she did. It is an old metal baking tray with a metal slide off lid. I asked to have the pan if I were to make the recipe, I needed the pan too. It sounds crazy, I know, but that pan has a soft spot in my heart. Since I was sharing the recipe with you my readers, I decided to make it in a regular spring-loaded cheesecake baking pan.
- 20 graham crackers, crushed
- 5 Tablespoons butter, melted
- 2 Tablespoons sugar
- 3 8 oz. packages cream cheese, softened and room temperature
- 4 eggs, room temperature
- 1 cup sugar
- 1/2 teaspoon vanilla
- 3 cups sour cream, room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla
- Pre heat oven to 300 degrees.
- Mix together crushed graham crackers, butter and sugar.
- Pat on the bottom of 9x13 baking pan.
- Blend the cream cheese and eggs until mixed thoroughly using a hand or stand mixer.
- Add 4 eggs one at a time until all are blended well.
- Mix in 1 cup sugar and 1/2 teaspoon of vanilla.
- Pour over crust
- Bake 1 hour.
- Remove from oven and set oven to 350 degrees.
- Blend sour cream, sugar and vanilla until mix thoroughly with hand or stand mixer.
- Pour over middle layer while still hot.
- Bake 5 to 10 minutes at 350 degrees.
- Cool completely.
- Store in refrigerator.
I love all types of cheesecake. I usually will not order a plain cheesecake in a restaurant because I find that they all lack in comparison to my Nana’s Cheesecake recipe. What is your favorite type of cheesecake?