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Epic Cheesecake

15 mins

12 to 16 Servings

What you are creating

Regardless of the season, this delicious cheesecake has graced the dessert table at our family gatherings for many years.

In the summer, we garnish with fresh fruits in season.

In the colder months, we make up our own fruit sauce and add generous amounts to each slice.


For the crust:

  1. Preheat oven to 375 degrees.

  2. Mix the graham cracker crumbs and Saigon cinnamon together in a bowl. Add butter and mix until combined.

  3. Press the graham cracker mixture into the bottom and two inches up the side of an 8 or 9-inch springform pan. Set aside.

For the filling:

  1. Soften the cream cheese in a large bowl. Combine the sugar, flour and vanilla with the cream cheese and beat with an electric mixer until combined.

  2. Add the whole eggs and egg yolk all at once.

  3. Beat on low speed until combined.

  4. Stir in the milk and stir until combined.

  5. Pour the filling into the springform pan.

  6. Place in a shallow baking pan.

  7. Bake at 375 degrees for 45-50 minutes (8 inch pan), and 35-40 minutes (9 inch pan).

  8. Bake until the center appears nearly set when shaken gently.

  9. Remove from oven and cool on a wire rack for 15 minutes.

  10. Loosen the crust from the sides of the pan and cool for an additional 30 minutes.

  11. Cover and chill for at least 4 hours before serving.


Fresh fruit:

When fresh fruit is available, slice the fruit and allow to set in a small amount of sugar. Garnish each slice of cheesecake with a generous portion of fruit.


For the crust:

  • 1 3/4 cups graham cracker crumbs

  • 1/2 teaspoon Saigon cinnamon

  • 1/2 cup butter, melted

For the filling:

  • 3 8-ounce packages cream cheese

  • 1 cup sugar

  • 2 tablespoons unbleached flour

  • 2 teaspoons vanilla bean paste

  • 2 eggs

  • 1 egg yolk

  • 1/4 cup milk

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