My Husband’s All Time Favorite Dessert: Vanilla Almond Cheesecake

I ask Joe every year what kind of cake or dessert he wants for his birthday and every year, so far, he has said this cheesecake. Lucky for me, it is super simple and I can almost make it with my eyes closed. The original recipe comes from my lovely Godmother, Meriwether, in Asheville, NC.

I’ve written about this recipe before but it has been a long time so I wanted to update it with some new pictures and notes. I made it this weekend and doubled the recipe to make one for us (in the pie dish) and one for a new mom friend (in the fancy spring form dish.)

  • Make sure the cream cheese and eggs are at room temperature before blending them or you might end up with a lumpy consistency.
  • Don’t overbeat or overcook – I’m always tempted to cook it a little more but you don’t want the cream cheese to overcook.
  • The recipe doubles great if you want to make one to keep, one to give.
  • I’ve used springform cheesecake pans, glass Pyrex casserole dishes, individual muffin tins and ceramic pie dishes  and all have worked out well.
  • It’s 100% worth the time to make your own graham cracker (or whatever cookie) crust you like. Tastes so much better than the ready-made cracker crusts out there.
  • Cheesecake tastes the best the next day after it sits in the fridge overnight so make ahead if you can.

What to buy:

  • 2 packages cream cheese (16 ounces total)
  • 2 eggs
  • 1/2 cup powdered milk
  • 1/2 cup white sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • graham cracker crust (prepped according to box)
  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1 teaspoon almond extract

What to do:

  • preheat oven to 300 degrees
  • blend the first 6 ingredients until smooth and pour into the graham cracker crust
  • bake at 300 degrees for 25 minutes
  • mix remaining three ingredients for the topping and pour on top of baked cheesecake filling
  • bake for another 10 minutes at 300 degrees
  • garnish with berries or whatever you like


  1. I didn’t realize you can buy crushed graham crackers–ha—saw the package in your display
    photo. I always get out the rolling pin and wax paper and crush the squares from the Nabisco
    box. I agree that homemade crust is much better—not so finely crushed so it has more flavor.

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