Nana's Cake
  • Crust:
  • 1-1/2 cups graham cracker crumbs (30 crackers, crushed fine)
  • ¼ pound (1 stick) butter
  • Filling:
  • Two 8-ounce block-style packages Original Philadelphia Cream Cheese, room temperature
  • ⅔ cup sugar
  • 4 large eggs, well-beaten
  • ½ teaspoon vanilla extract
  • Topping:
  • 1-1/2 cups sour cream
  • 3 Tablespoons sugar
  • ½ teaspoon vanilla extract
  1. Heat oven to 350 degrees.
  2. For Crust: Prepare graham cracker crumbs and set aside. Melt butter in saucepan; stir in crumbs and mix well. Transfer to a 9-inch cake pan or 9-inch pie plate. Press crumbs evenly onto bottom and up sides of pan. Set aside.
  3. For Filling: In large bowl of electric mixer combine cream cheese and ⅔ cup sugar until light and fluffy, scraping sides of bowl often. Add beaten eggs and vanilla. Beat until smooth. Pour mixture into prepared cake or pie plate. Bake for 25 to 30 minutes or until firm. (I found mine took about 34 minutes with the center just set).
  4. Remove from oven and place on wire rack for 20 minutes. Increase oven temperature to 375 degrees.
  5. For Topping: While cheesecake is cooling for the 20 minutes, stir together the topping ingredients in a bowl until smooth and well-combined. After the 20 minutes, spread the sour cream mixture gently and evenly over the cream cheese layer. Bake at 375 degrees for an additional 5 minutes. Remove and cool on a wire rack. When cooled, place in refrigerator for at least 6 to 8 hours to chill. (I made it the day before and it was perfect!)
Recipe by The Culinary Cellar at