Grandma’s Cheesecake

I have a confession.

My grandmother taught me all about cheesecake. I spent many hours in her kitchen, making different types of cheesecake (and random things dipped in chocolate). One day she reluctantly wrote down her famous cheesecake recipe for me to use at home.

But I was young and stupid. I lost the recipe.

I’ve spent most of my adult life trying to recreate her recipe and  I think I’ve finally found a combination that would make her proud.


Grandma’s Cheesecake

(from a mixture of difference cheesecake recipes I’ve collected through the years)

9″ Round cheesecake


5 graham crackers, crushed

2 tablespoons brown sugar

3 tablespoons unsalted butter, melted

3 packages of cream cheese, at room temperature

1 cup sugar

2 tablespoons flour

1/4 teaspoon of salt

1/4 cup – 1/2 cup heavy whipping cream, optional*

1 teaspoon vanilla

3 eggs


Combine crushed graham crackers and brown sugar. Add melted butter and stir until mixture is moist. Spray a spring form pan with cooking spray. Press graham cracker mixture into bottom of pan.

In the bowl of an electric mixer, beat cream cheese and sugar. Add flour and salt. Mix in optional whipping cream* and vanilla.

Add eggs, one at a time. Mix well after each addition.

Pour over already prepared crust. Bake at 350 degrees for one hour or until middle no longer wiggles.

Allow to cool. Refrigerate over night.


Top with what ever you wish. I used canned blueberry pie filling for this particular cheesecake.

*A little trick I’ve learned from all my cheesecake making. Don’t add heavy whipping cream if you want a really heavy, dense cheesecake (just like grandma use to make). Add only a 1/4 cup of heavy whipping cream if you want a less dense version, but still with a good cheese flavor. Add the whole 1/2 cup of heavy whipping cream if you want the type of cheesecake that just melts off of your fork (which is what I used for this blueberry cheesecake).

I usually tweak the whipping cream to go with what I’m topping the cheesecake with. With fruit, I like a light and fluffy cheesecake. With chocolate, I like a heavy cheesecake.


Chocolate Peanut Butter Butterscotch Beer Cheesecake

For Husband for Father’s Day.

I started out with the best intentions with this cheesecake. I was going to get the chocolate stout and I was going to make the recipe exactly how I was supposed to.

Then life happened. I never got to the store to get the right beer. I didn’t have enough eggs. I didn’t have enough chocolate.

Rookie baking mistakes.


So you use what you have.

And sometimes you come up with something amazing.

Chocolate Peanut Butter Butterscotch Beer Cheesecake

(Based on the Chocolate Beer Cheesecake with a Pretzel Crust Recipe from The Beeroness)

Yields one 9″ round cheesecake


4 graham crackers, crushed

1 cup pretzel rods, crushed

2 tablespoons brown sugar

3 tablespoons unsalted butter, melted

1/2 cup milk chocolate chips

1/4 cup peanut butter chips

1/4 cup butterscotch chips

1 cup of your favorite beer

3 – 8 oz packages of cream cheese, softened

1 1/4 cup sugar

3 eggs

2 tablespoons flour

3 tablespoons cocoa powder

1/2 teaspoon salt


Mix together the crushed graham crackers, brown sugar and the crushed pretzels. Mix well with melted butter, until every crumb is moist.

Coat the inside of a 9 inch spring form pan with cooking spray. Press the moistened graham cracker mixture into bottom of pan. Set aside.

In a small pot, warm the beer and the chocolate, butterscotch and peanut butter chips. Stir until melted. Remove from heat and allow to cool. Set aside.

Cream together the cream cheese and the sugar. Add each egg, one at time, to cream cheese mixture. Mix well between each. Pour the cooled chocolate into the cream cheese mixture and beat until well combined. Add flour, cocoa powder and salt to batter. Stir until just combined.

Pour the batter over the crust.

Place the cheesecake in the oven in the middle position. Place a baking dish on the rack below the cheesecake and fill with water. Or put cheesecake in a water bath. Bake at 350 degrees for about an hour or until middle doesn’t jiggle.

Refrigerate over night.


I topped the cheesecake with chocolate ganache (I use the Chocolate Ganache 3 Ways recipe from Savory Sweet Life).

I’m use to really heavy cheesecakes, just the way my grandmother taught me. None of that “no bake” cheesecake garbage people are peddling nowadays. This isn’t either of those types of cheesecakes. It is really light with almost a mousse like texture. Still delicious.

The crust is to die for! I’m trying to think what else I can use this crust for, it’s so good.