Aunt Jo's Cheesecake Recipe

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Aunt Jo's Cheesecake

Pam Burke

By
@southern_gal

This is a recipe I got from my husband's aunt; it has been enjoyed in the family for a long time.

The first time I made the cheesecake, we were fairly newly wed and were expecting company, so I wanted this to turn out "just right." I cooked it the amount of time given in the instructions, and it was not set. So I cooked it a few more minutes, and it still wasn't set. I was afraid to cook it too long and started to cry because I thought I had really messed up. My husband made a long-distance call to Aunt Jo to find out if I could cook it longer. She said it was OK, I did, and it turned out great. No tears over cheesecake since then!


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Rating:

Comments:

Serves:

Approximately 16

Prep:

30 Min

Cook:

1 Hr

Ingredients

CRUST

15
graham crackers, finely crushed
2 Tbsp
sugar
4-6 Tbsp
butter/margarine

FILLING

3 pkg
cream cheese (8 oz. size)
1 c
sugar
1 tsp
vanilla
4
eggs

TOPPING

1 pt
sour cream
3 Tbsp
sugar
1 tsp
vanilla

Directions Step-By-Step

1
Have all ingredients at room temperature.
2
Mix crust ingredients and press into bottom of 8"-9" spring-form pan. Save a few crumbs for top of cake.
3
With mixer, cream the cream cheese. Add sugar (a small amount at a time), eggs (one at a time), and vanilla. Beat well and pour into pan. Bake at 325 degrees. (Original recipe said 30 minutes, but I’ve found it to take 40-50 minutes.) Remove from oven when cake is fairly firm.
4
Turn oven up to 500 degrees. Mix topping ingredients and spread over top of cake. Sprinkle crumbs on top. Return to oven and bake 5 minutes.
5
For best taste, chill before serving. Store leftovers in refrigerator.

About this Recipe

Course/Dish: Cakes