My mother-in-law found this recipe in a Dear Abby Column December 1, 2000. This recipe is so good that it is highly requested she makes it for almost every family event. Naturally, when my husband found out I was hosting Friendsgiving 2019, he immediately asked for the legendary cherry cheesecake.
This recipe calls for an 8″ springform pan, but I had a 10.5″ pan. Lucikly, my mother-in-law ran into this problem several years ago and scaled the recipe for herself. Since I’m sure someone else will run into this problem, I’ve provided both recipes for you below. Honestly, I’d just grab an 8″ pan if you can.
Cheesecakes are a finicky dessert to make, as a result I’ve included some great tips below.
Cheesecake Cheet Sheet
These tips are brought to you from the inside of the 365 Everyday Value Cream Cheese box.
Before You Bake
- Ingredients should be room temperature for a smooth batter. (This is the most important step!)
- Mix on medium speed. A hand mixer works best for this. (Over-mixing will cause your cheesecake to crack.)
- Place a sheet pan of hot water on the bottom rack to avoid a dry cheesecake.
- Don’t open the oven until it is almost done. The temperature needs to remain consistent!
- When the outside is firm and the center is wobbly (like jello or custard), it’s done!
After You Bake
- Turn off the oven and crack the door. Let cool in the oven for 15 minutes.
- Remove from oven, place on cooling rack and gently loosen the edges with a knife.
- Let cool completely before refrigerating.
- To set, cover and refrigerate for 24 hours.
Abby’s Cheesecake (8″ Recipe)
Equipment
- 8" Springform Pan
- 2 Large Bowls
- Hand Mixer
- Cookie Sheet
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ½ cup butter, melted (1 stick)
- ⅓ cup powdered sugar
Cheesecake
- 3 8 oz pkg cream cheese, softened
- 4 eggs
- 1 cup sugar (she always uses about 1/4 cup less)
- 1 tsp vanilla
- 1 pint dairy sour cream (at room temp)
- 1 can prepared cherry, blueberry, or strawberry pie filling (can also use fresh fruit)
Instructions
- Heat oven to 350°
- Combine graham cracker crumbs, powdered sugar, and melted butter. Press loosely into bottom of springform pan. If you press it in too firmly, it will be difficult to cut into when you serve it.
- In large bowl, beat cream cheese, eggs, sugar, and vanilla until smooth. Pour mixture over prepared crust.
- Bake at 350° for 50 minutes (until center is set). Place a cookie sheet half full of hot water on the lower rack of oven during baking. It helps minimize cracking, but if it does crack the sour cream + topping will cover it up.
- Remove from oven and spread sour cream on top of cheesecake. Return to oven and bake an additional 5 minutes.
- Allow to cool and spread desired topping.
Abby’s Cheesecake (10.5″ Recipe)
Equipment
- 10.5" Springform Pan
- 2 Large Bowls
- Cookie Sheet
- Hand Mixer
Ingredients
Crust
- 2 cups graham cracker crumbs
- 10 ½ tbsp butter melted
- ½ cup powdered sugar
Cheesecake
- 4 pkg cream cheese, softened (8 oz pkgs)
- 1⅓ cups sugar (my MIL always uses less ~ 1 cup)
- 1⅓ tsp vanilla
- 1⅓ pint dairy sour cream (at room temp)
- 1½ cans prepared cherry, blueberry, or strawberry pie filling (can also use fresh fruit)
Instructions
- Heat oven to 350°
- Combine graham cracker crumbs, powdered sugar, & melted butter. Press loosely into bottom of 10.5" springform pan. If you pack it in too firmly, it will be very difficult to cut into when you serve.
- In a large bowl, beat cream cheese, eggs, sugar, and vanilla until smooth. Pour mixture over prepared crust.
- Bake at 350° for 60 minutes (until center is set). Place a cookie sheet half full of hot water on the lower rack of oven during baking. It helps minimize cracking, but if it does crack the sour cream + topping will cover it up.
- Remove from oven and spread sour cream on top of cheesecake. Return to oven and bake an additional 5 minutes.
- Allow to cool and spread desired topping.
XO, Lauren
