Patriotic Cheesecake

Kathy Sandoz


Creamy goodness!

★★★★★ 2 votes
30 Min
1 Hr

Blue Ribbon Recipe

Notes from the Test Kitchen:
This cheesecake tastes as wonderful as it looks. The cake itself is a basic cheesecake with a thick cinnamon graham cracker crust. No thin crust that crumbles here. The fresh whipped cream with the dense cheesecake and sweet berries is perfect and yummy. It will be a beautiful display at any patriotic holiday.

Note: We used a piping bag with the whipped cream to create a more finished look. You can easily frost the cake with just a knife too.


4 pkg
Philadelphia cream cheese, 8 oz each, softened
1 can(s)
Eagle Brand condensed milk (14 oz)
1/3 c
powdered sugar, sifted
4 large
1/3 c
all-purpose flour
1 tsp
vanilla extract
3 c
graham cracker crumbs, crushed very fine
1/4 c
1/4 tsp
1 stick
butter, melted

How to Make Patriotic Cheesecake


  • 1Mix graham cracker crumbs, cinnamon, and sugar together. Pour melted butter over crumb mixture. Stir together until evenly mixed. Press into a 9" springform pan that has been sprayed with cooking spray.
  • 2In mixing bowl, mix cream cheese, condensed milk, sugar, and eggs. Mix in flour then add vanilla. Beat on med-high for a couple of minutes.
  • 3Pour into springform pan.
  • 4Bake at 350 degrees for about an hour. DO NOT use toothpick test for doneness. It is done when center looks set. Center will not be as puffed up as the sides.
  • 5Remove from oven and set on wire rack to cool completely. Once thoroughly cooled, cover and refrigerate until chilled.
  • 6For the whipped cream topping, in a chilled mixing bowl combine 2 c heavy whipping cream, 1/3-1/2 c (your preference) sifted powdered sugar and 1 tsp. vanilla extract.
  • 7Beat until stiff.
  • 8Top with homemade whipped cream and fruit of your choice.
  • 9Keep refrigerated... if it lasts that long.

Printable Recipe Card

About Patriotic Cheesecake

Main Ingredient: Dairy
Regional Style: American
Collection: Summer Desserts!