World's Best Cheese Cake (Cheesecake)

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

My dad makes the best cheese cake in the world! This is his recipe and it uses cream cheese, whipping cream and sour cream!

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Dry mix graham cracker crumbs and cinnamon and mix in melted butter, until uniform and all crumbs are wetted out.
  3. Press into the bottom of a spring form pan and up the sides an inch or so. Set aside.
  4. Mix cream cheese in a large bowl with an electric mixer until soft and workable.
  5. Add eggs, 1/2 C sugar and vanilla and mix with electric mixer until smooth.
  6. Add whipping cream slowly with mixing to avoid lumping.
  7. Pour batter into prepared crust, and bake for 45 minutes.
  8. Mix sour cream and 1/4 C sugar and spread this evenly over the baked cheese cake.
  9. Bake for 15 more minutes.
  10. Cake is done when toothpick inserted in center comes out clean.
  11. Top with fruit pie filling if desired.
Most Helpful

This cheesecake is awesome! Perfect creamy texture and great flavor. I make a crust similar to Cheesecake Factory and use part graham crackers, part Nilla wafers, and part chopped walnuts and pecans with just a couple TBSP of melted butter. I mix a couple TBSP of sour cream in with the cream cheese and only put a little bit of the sour cream/sugar mixture on top (not the whole cup). Sometimes, I add a splash of Limoncello to the batter as well. My favorite cheesecake recipe!

JPerez November 28, 2014

I have to tell you this is the best cheese cake I have ever had. I wanted to make a cheese cake for easter and I couldn't find my mothers' recipe so I came online hoping to find a good one! Well this one was great and was a big hit, everyone loved it and it was so easy to make! THANK YOU FOR MAKING OUR EASTER DESSERT GREAT! Kaylee J Boston, MA

kayleeq24 April 09, 2007

I randomly figured out that the classic cheese cake recipe I had was lacking, the results were not always the same...the results ranged from creamy to too stiff. To get more consistent results I began to add whipping cream and sour cream. The general consensus of other reviewers for this recipe is that this is the best, I must agree! I use this recipe in either the mini pie shells (adjusting the cooking time), 9 inch graham cracker shell or double it and use 1/2 sheet to make a larger portion. I also add honey to taste to the crust, the filling, and the sour cream topping. At times I use brown sugar instead of white sugar achieving satisfactory results as well. My results have been consistent and family members totally satisfied - one family member at his entire cheese cake. *Note: I noticed that the generic brands of cream cheese had more consistent creamier results when the whipping cream and sour cream were added to the filling.

lifeservant_1216178 September 11, 2011