• Cooking Time: 35
  • Servings: 12
  • Preparation Time: 20


  • 1 unbaked 9" graham cracker crust
  • **Filling:
  • 3 eggs
  • 2 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • Cinnamon
  • **Topping:
  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • **To Serve:
  • Fresh fruit or -
  • Blueberries in light syrup to spoon on each slice


  • Beat eggs and cream cheese. Stir in sugar and vanilla. Pour into unbaked 9" graham cracker crust. Bake at 350 for 30 minutes. Remove from oven and sprinkle very lightly with cinnamon. To make topping, mix all ingredients. Spread on top of pie. Bake at 400 for 5 minutes. Cool and refrigerate. To serve, top with fresh fruit when in season. Yield: one 9" cheesecake.
  • It sets up better after 10 to 20 hours in the fridge. Make sure your oven temperature is correct. Visually I can tell if it needs to cook a few more minutes at the 350-degree temp. If it jiggles too much, I leave it in for up to 5 more minutes.


Heritage Cookbook by Junior League of Salt Lake 1975 --

This has been my families favorite for 30 years.

Categories: Cheesecake 

Author Credit: Joanne Weihererer Spruance & Lois Anne Nelson Tolboe

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