Cheesecake fit for a King! (or Queen)


Mmmhhmm I am in love, I am in love with this cheesecake. I have been making this cheesecake for the past 4 years or so and so has the rest of my family. We call it Aunt Mary Ann’s Cheesecake (Who is actually my great aunt).

***Just a heads up this will take quite awhile to make so give yourself plenty of time!***


Aunt Mary Ann’s Cheesecake:

Crust: (Approximate time: 15 mins)

  • 1 1/2 cups Graham Cracker crumbs
  • 1/4 cup Sugar
  • 1/4 cup Butter (melted)

Main Filling: (Approximate time: 50 mins)

  • 2 – 8oz packages of Cream Cheese room temperature (Philadelphia Brand is a MUST!!)
  • 1/2 cup Sugar
  • 3 Medium Eggs
  • 3/4 t. Vanilla

Top Part of Cheesecake: (Approximate time: 15 mins)

  • 1 pint Sour Cream (Full fat, might as well splurge for a fabulous Cheesecake!)
  • 1 teaspoon Vanilla
  • 1/4 cup Sugar


Making the Graham Cracker Crust:


  1. crust2Put the graham crackers in a ziplock bag and crush them. (Skip if you bought Graham cracker crumbs)
  2. Measure out 1 & 1/2 cups of Graham Cracker Crumbs and pour into a medium mixing bowl. Then add your sugar and melted butter.
  3. Mix with a fork then press into the bottom of a spring form pan to create a crust.
  4. Place into fridge until you need it later.

*(If crust is not sticking enough then drizzle a bit more melted butter over the dry parts until it stays)*

Making the Main Filling:- Preheat oven to: 375* F

  1. In a large bowl, mix together the room temperature cream cheese, sugar, eggs, and vanilla.
  2. Using an electric mixer, beat the ingredients until “smooth, creamy, and luscious”. This will take about 20 minutes worth of mixing so get ready for a work out. Also make sure you have your spatula on hand.
  3. Take the crust out of the fridge and pour all of the filling into the crust.
  4. Place into preheated oven and bake at 375*F for 20 minutes.




Let cheesecake stand on oven for 15 minutes!! While you wait, make the topping.

-Making the Topping- Turn oven to: 475*F

  1. In a medium bowl, add the sour cream, vanilla, and sugar.
  2. Mix by HAND with a spoon.
  3. After the cheesecake has been out for 15 minutes, blop the topping by spoonful over the cheesecake, and spread.
  4. Bake at 475*F for 10 minutes.


After done baking, let cool for mins before covering with tinfoil or saran-wrap.
Put in fridge for 5 to 6 hours before serving.

GMCC-Hope you enjoy it as much everyone I know does!!-

-The Dessert Monster-


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