Wednesday, April 8, 2015


     We had a lovely Easter - I hope you did too!  Today I'm going to share with you an old family favorite that we usually have on Easter, Father's Day, and other special occasions. 

     This cheesecake is my husband's absolute favorite - which is kind of sad, because he didn't get to even spend Easter with us this year, due to a business trip.  Alas, we endured the hardship and enjoyed the cheesecake anyway.

     This is a simple cheesecake with very few ingredients.  Someone asked me - is it New York style or French?  Well, it's not tall, and it's not heavy.  It's not too sweet, either.  I think maybe that just makes it a West Virginia cheesecake, since that is where we live.  But, it is SUPER yummy, you've gotta try it!

     See how loved this recipe is?  Years ago, back in the dark ages of 1987 at my wedding shower, all the ladies showered me with their favorite, hand written recipes.  Do they still do that anymore?  Is that still a thing?  Because it really should be.  I still have them all, and I recognize the handwriting of each one - thumbing through them brings special memories to mind. 

     And so, right away I put this one to good use.  Over the years, I eliminated the topping, though, and added cherry pie filling.  So that is just our preference, and you can try it both ways and see how you like it!

  • 1 package honey graham crackers, crushed (I do this in my food processor for nice, fine crumbs)
  • 1/4 cup melted margarine
  • 1/4 cup brown sugar (the original recipe calls for regular sugar, but I prefer to use brown)
  • 2-8 oz. packages softened cream cheese
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 1 can cherry pie filling
{For optional topping}:
  • 1 cup sour cream
  • 1 Tbsp. sugar
  • 1 tsp. vanilla

     Stir graham crackers, melted margarine, and brown sugar together.  Pat into a 9 inch pie plate.

     Cheesecake:  Mix rest of ingredients well, then pour into pie crust.  (I always let my mixer run a good 3-4 minutes until it's all nice and fluffy - no lumps.)
     Bake at 375 degrees for 20 minutes.

     After this, I just let it cool and then pop in the fridge until ready to serve.  As I serve each piece, I top it with the cherry pie filling.

{Optional topping directions}:

     After cheesecake comes out of the oven, increase oven temperature to 475, and cool cheesecake for 5 minutes while mixing optional topping ingredients by hand.  Spoon on top; Bake 4-5 minutes.

     Makes 8 servings.  YUMMO!!!




  1. This looks delicious!! We are definitely cheese cake lovers~


    1. Thanks, friend! I hope you love it as much as we do! Also thanks for sharing this! Happy Mother's Day! :)


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