aunt deb’s cheesecake

Dec 13, 2011 by

when i first tried my aunt’s cheesecake, it was love at first bite.  my aunt and i share the same chocolaty sweet tooth, so it was not a huge surprise that this cheesecake is pure awesomeness.  i cannot even begin to describe how perfect this cheesecake is.  it has a very unique blend of light fluffiness, but is still very rich.  you can top it off with fruit topping, chocolate/caramel syrup and/or whipped cream.  or of course, you can eat it plain, because it can definitely hold it’s own!

i tried to make a lighter version of the recipe using neufchatel cheese and light sour cream.  it doesn’t affect the texture too much.  so if you want to feel a little less guilty about indulging in this dessert, i’d definitely recommend the substitutions.  the instructions also call for a water bath.  the few extra steps are well worth the small bit of effort.  your cheesecake will come out crack-less every time!

on a side note, i was included in the bellingham herald this week for my spritz cookie recipe… i am honored and couldn’t be more thrilled!  here is the article, if you’re interested.

  • 2 pkgs cinnamon-sugar graham crackers
  • 1 stick butter, melted
  • 3 8 oz. pkg cream cheese, softened
  • 1 1/2 c sugar
  • 2 c sour cream
  • 1 c whipping cream
  • 4 eggs
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla
  1. preheat oven to 350°.  fill a medium sized saucepan with water and heat on stovetop over medium-low heat.  the idea is to have it boiling when you put the cheesecake in the oven.  adjust heating times/temps accordingly.
  2. crush crackers and mix with butter.  press on bottom and up sides of a 9-10″ spring form pan.  wrap outside of the pan with aluminum foil.  make sure that the foil wrap is watertight.
  3. in a stand mixer, mix cream cheese with sugar.  add other ingredients, one at a time.  mix well after each addition.
  4. pour into crust.  place cheesecake in a jelly roll pan.  pour boiling water from pot into pan.  there should be about 1/2″ of water in the pan.
  5. bake for 1 hour.  then turn the oven off and leave the cake in the oven for another hour.
  6. refrigerate overnight.
  7. top as desired and then serve.


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  1. Joy Lince

    Absolutely hands down the very best family cheesecake. Debbie brought it for Brooke and Dan’s wedding shower and we have loved making,serving, and eating it ever since! A constant dessert success!

    • jess

      It’s better than Cheesecake Factory, in my book, and that is saying a lot!

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