Author: 
If there’s one recipe we absolutely love from childhood, it’s Mama’s famous cheesecake! Seriously, we’ve never tasted another cheesecake like it. It’s super easy to make, and we’ve yet to meet someone who doesn’t immediately fall in love with this recipe. It’s what dreams are made of. Now my mouth is watering.
You can eat it plain, or add toppings like cherries and berries to amp up the flavor. I usually eat it plain, but cherries are popular at family gatherings too!
Mama’s Famous Cheesecake
Before typing this recipe up, I had no idea even where my Mama got her famous cheesecake recipe. I asked her, and she said it was her friend’s Grandma’s recipe from when she was a teenager, and she just remembered it through all these years. I’m pretty thankful she remembers it, and you will be too once you make it!
LIKE CHEESECAKE? TRY OUT THIS TRIPLE CHOCOLATE CHEESECAKE RECIPE!
I’ve tried a LOT of cheesecake in my day (more than I should probably admit), and hands own this is the best and most unique cheesecake I’ve ever tasted. Everyone who tries this recipe is blown away by the flavor and falls in love with it. It’s called Mama’s Famous Cheesecake for a good reason!
Mama’s Famous Cheesecake has two layers that you cake. The first main layer is baked for the longest time, and then you will make a topping layer and cook it for a shorter amount of time. You can use a store bought graham cracker crust, or you can make your own. This recipe makes two cheesecakes, so if you only want one (which you won’t) you can just cut the recipe in half.
WANT AN AWESOME NO-BAKE CHEESECAKE RECIPE? TRY THIS RECIPE!
Ingredients
- 2 9" graham cracker crusts
- BOTTOM LAYER:
- 2 8 oz boxes of cream cheese (use name brand), softened
- 2/3 cup sugar
- 2 eggs
- 2 Tablespoons of vanilla
- TOP LAYER:
- 4 Tablespoons sugar
- 2 teaspoons vanilla
- 1 1/2 cups sour cream
Instructions
- Preheat your oven to 350.
- In a large bowl, combine all the ingredients for the bottom layer using a powered mixer. It is very important that you combine all ingredients until completely smooth, and don't leave any lumps. If you leave lumps you will ruin the consistency of the cheesecake, and your recipe will taste like poo.
- Divide the mixture evenly between the two pie shells.
- Bake at 350 for 25 minutes.
- While you wait for them to cook, make the top layer.
- Combine the ingredients for the top layer in a large bowl, and mix until they are completely smooth, without lumps.
- Remove the cakes from the oven when they're done cooking, and allow them to cool to room temperature (about 20 minutes).
- Once they're cooled, top each one with half the top layer mixture you just made. Spread it smoothly over the top of each cake.
- Turn the oven up to 425, and allow it to pre-heat before you place the pies back in.
- Once it's pre-heated, allow them to cook for 7 minutes.
- Remove them from the oven, and let them cool on a cooling rack for ten minutes.
- Cook in the fridge for 2-4 hours, or overnight before serving. Overnight is best.
tell mama the crust is actually better with vanilla wafers….that is the way I made it my entire life growing up…..