This is one of the easiest cheesecakes you will ever make. Cross my heart. And forget about all those cheesecake recipes from the past where you had to leave the oven door open for 5 hours after baking for the cheesecake to set. This recipe has an easy baking method that takes all of the scariness out of making cheesecake.
Y’all might remember from my last post, Country Potato Salad, that I got this recipe from my husband’s Navy boss at the time, Chief Wilson. It was a recipe his Mom had given him so I was so grateful when he gave it to me. He made this cheesecake for every get together (he usually made two). They were famous in our little American military community in England. Everyone requested he make a couple of them when we had potlucks. And I loved it because it was more of a sweet cheesecake rather than tangy. I have changed it a bit over the years. I added sour cream to help give it a slightly smoother texture. Chief always made this cheesecake using premade graham cracker crusts. And most of the time, I do as well. Every now and then I’ll make the crust from scratch so I’m going to include that recipe in here also.

For the crust:

  • 1-¼ cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup melted butter

For the filling:

  • 2 8 oz blocks cream cheese softened
  • 1 cup sugar
  • 3 tbsp sour cream
  • ½ tablespoon vanilla extract
  • ½ tablespoon lemon juice optional
  • 2 eggs

For the crust:

  1. Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan.
  2. Chill in the refrigerator while preparing the filling.

For the filling:

  1. Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer.
  2. Add eggs one at a time to the mixture and thoroughly combine.

You can find complete recipes of this Easy and Creamy Cheesecake in

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