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overhead photo of cheesecake with cherry in the center and many smaller plates with slices of cheesecake

My moms famous cheesecake

This cheesecake recipe is one of the first recipes my mom learned upon landing in the US. She's made it hundreds of times since then that everyone knew her for it. It's delicious and just a few tips will make this so delicious.

Course cheesecake, Dessert, family recipe
Cuisine American
Keyword cheesecake, cupcakes, dessert, fall desserts, family recipe, holiday dessert
Prep Time 20 minutes
Cook Time 45 minutes
Resting time 2 hours
Author Nadia Hubbi


  • For crust:
  • 1 1/4 cup graham cracker crumble
  • 1 stick unsalted butter 8Tbsp
  • For Filling:
  • 3 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 drops white vinegar
  • 2 8 oz packages of cream cheese (450 g) at room temperature
  • 1 cup sugar
  • 1 16 oz container of sour cream
  • 2 cups heavy cream


  2. In a small pan melt the butter and add crackers until mixed well and crackers fully absorb the butter. Let it lightly brown but not burn.
  3. Place parchment paper on the bottom of a 9 inch pan and add crust to the bottom of the pan and aluminum foil at the bottom of the outside to prevent any leakage
  4. press down so it is all even (I like to use the bottom of a glass)
  5. set aside in the fridge

  6. Preheat the oven to 350
  7. In a bowl add eggs, vanilla extract, white vinegar
  8. mix well
  9. Add cream cheese and mix with a fork
  10. Add sugar, sour cream, heavy cream mix with a mixer
  11. pour over the crust for 45-50 mins
  12. Once it's done let is sit in the oven for 2 hours DO NOT OPEN THE OVEN
  13. Put in the fridge overnight
  14. Serve on top with fresh fruit or cheesecake topping