Best Ever Cheesecake

Best Ever Cheesecake

This cheesecake is perfectly rich and creamy, with a smooth and sweet sour cream topping. This is the cheesecake recipe that my mom has always made, it really is the best!

I made this cheesecake in jars for my wedding and they were a great hit. We popped the leftover cheesecakes-in-a-jar straight into the freezer and they still tasted delicious.

This year I made these mini cheesecakes for two Thanksgiving celebrations. Single serving cheesecakes are perfect for holiday dinners. I’ve included both mini and regular cheesecake baking instructions below.

Best Ever Cheesecake

Look at that delicious layer of sour cream topping on top of the cheesecake! This cheesecake tastes absolutely delicious “plain”, but I also provided a variety of topping choices, including hot fudge, salted caramel (one half teaspoon of salt added to my caramel recipe), and blueberry and cherry pie filling.

Best Ever Cheesecake

Best Ever Cheesecake

- makes one cheesecake or 10 mini cheesecakes

Crust

  • 1 1/2 cups crushed honey graham crackers
  • 1/4 cup sugar
  • 1/3 cup butter (melted)

Filling

  • 2  8oz packages cream cheese (room temperature)
  • 2 eggs
  • 1/3 cup sugar
  • 1 tsp vanilla
  • pinch of salt

Topping

  • 1 cup sour cream
  • 1/3 cup sugar
  • 1 tsp vanilla

Preheat oven to 350F.

For the crust: combine all crust ingredients. Mix well and then press into the bottom of your jars or a pie plate. Chill.

For the filling: beat cream cheese and eggs, on medium speed, for one minute. Then add sugar, vanilla, and salt. Continue to beat until well blended (about one more minute). Pour into crust. Place cheesecake-filled jars onto a baking sheet.

Bake for 20-25 minutes for mini cheesecakes and 30-35 minutes for a regular cheesecake. Cool for 10 minutes.

For the topping: combine all topping ingredients. Spread evenly over cheesecake. Place back into the oven for 10 minutes.

Cool completely and place in the refrigerator for at least 3 hours or overnight.

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