Aunt Bebe’s Cheescake

When I think about family gatherings and special occasions, one of the first things that comes to mind is my Aunt Bebe's cheesecake. Aunt Bebe was the best baker in our family, and her cheesecake recipe was truly unparalleled. It has two layers: a bottom layer of cream cheese and a top layer with a tangy sweetness that complements the delicious cheesecake taste and creamy texture. To this day, my kids still rave about how Aunt Bebe's cheesecake was the best they've ever had. I'm excited to share this beloved family recipe with you, so you can experience the same delight that it has brought to our family for years.

Yield 10-12

Prep time

30 Min

Cook time

55 Min

Inactive time

10 Min

Total time

1 H & 35 M

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Aunt Bebe's Cheesecake

Made with two separate layers, the bottom is layered with cream cheese batter, and the top layer has a tangy, sour cream sweetness that complements the delicious cheesecake flavor and creamy texture.

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Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted
• Crushed pecans(optional)

Filling

• 3 packages (8 oz each) softened cream cheese
• 1 cup granulated sugar
• 4 large eggs
• ⅓ cup milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt [1]

Sour Cream Layer

• 1 cup (½ pint) dairy sour cream
• 3 tablespoons sugar
• ½ teaspoon vanilla extract [1]

Garnish

• Sliced fresh strawberries. Add when serving
• Chocolate sauce. Add when serving.
• Caramel sauce .add when serving

Instructions

Prepare Crust

1. Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.

Cream Cheese Batter

1. Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth. Ingredients should be at room temperature.

Baking Cream Cheese Batter

1. Pour cream cheese filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.

Sour Cream Layer

1. Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.

That Eva!