Cousin Patty’s Cheesecake

Delicious easy to make cheesecake!I am well known in my family for my cheesecake recipe. It is deliciously sweet and creamy with a great graham cracker crust. But all the credit goes to my cousin Patty who shared the recipe. I never liked cheesecake at all until I was 17 and I had a piece at her house out of politeness. After two pieces, I had a new appreciation for cheesecake and brought the recipe home with me. I have made the recipe countless times and never had a fail; there are rarely any leftovers.
This post is in memory of Cousin Patty who is no longer with us.

Other Juggling Mother Recipes you may like:

Banana Bread                                    Lemon Poppy Seed Loaf





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Cousin Patty's Cheesecake
Print Recipe
I am well known in my family for my cheesecake recipe. It is deliciously sweet and creamy with a great graham cracker crust. But all the credit goes to my cousin Patty who shared the recipe. I never liked cheesecake at all until I was 17 and I had a piece at her house out of politeness. After two pieces, I had a new appreciation for cheesecake and brought the recipe home with me. I have made the recipe countless times and never had a fail; there are rarely any leftovers. This post is in memory of Cousin Patty who is no longer with us.
Servings Prep Time
10-12 Slices 45 Minutes
Cook Time Passive Time
60 Minutes 2 Hours
Servings Prep Time
10-12 Slices 45 Minutes
Cook Time Passive Time
60 Minutes 2 Hours
Cousin Patty's Cheesecake
Print Recipe
I am well known in my family for my cheesecake recipe. It is deliciously sweet and creamy with a great graham cracker crust. But all the credit goes to my cousin Patty who shared the recipe. I never liked cheesecake at all until I was 17 and I had a piece at her house out of politeness. After two pieces, I had a new appreciation for cheesecake and brought the recipe home with me. I have made the recipe countless times and never had a fail; there are rarely any leftovers. This post is in memory of Cousin Patty who is no longer with us.
Servings Prep Time
10-12 Slices 45 Minutes
Cook Time Passive Time
60 Minutes 2 Hours
Servings Prep Time
10-12 Slices 45 Minutes
Cook Time Passive Time
60 Minutes 2 Hours
Ingredients
Filling
Crust
Servings: Slices
Recipe Notes

Make the crust first and put the pan in your freezer to set while you mix the filling ingredients.   Preheat oven to 350°

CRUST DIRECTIONS:      Mix the sugar and crumbs together and add it to the bowl with the melted butter, mix well.  Press the crust mixture firmly into the bottom and sides of a springform pan.  Cover the bottom completely and use your fingers or a spoon to press the mixture up the sides of the pan.  I like lots of crust so I make a bigger batch of crust with 2 cups of crumbs, 1/2 cup of sugar and 1 stick (1/2 cup) of butter.  Place the pan in the freezer while you mix the filling.

FILLING DIRECTIONS:  Combine all ingredients one by one beating well.  Pour in the prepared crust pan.  Place in preheated oven at 350° for 20 minutes.  Lower the oven temp to 300° and bake for 40 more minutes.  Turn off the heat and leave in the oven for 60 minutes with the door closed.  Let cool at room temperature for an hour or more, refrigerate overnight.  **you can place a non-favorite pan on the shelf below the cheesecake to catch any stray butter that may drip from the crust.   We eat our cheesecake plain, no topping is needed. It is also delicious with fresh strawberries on top.

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