Food You Can Eat: Baked Cheesecake

26/7/21 butcherbakertoiletrymaker 12
Yes, Mrs. Butcher took this picture. That's why it looks so good.

First things first:  This is another of my Grandmother’s recipes.  Yes, I am focusing on the desserts—why do you ask?  It’s a different method from which anyone who has made cheesecake may be familiar, but still very good.  I will state, for the record, that Mrs. Butcher makes the best cheesecake I’ve ever had in my life.  But she doesn’t contribute to this site, so your lives will be that much more deprived of joy.  Anyway, this is a very 1950’s presentation as you’ll see.

A caveat before we get started:  The recipe calls for Philadelphia cream cheese, but I used Cabot because it’s still an excellent cream cheese and because it was on sale.  For the love of all that his holy, please do not ever use generic cream cheese.  You will be very, very sorry.  It also offers margarine as an alternative to butter, but we will not let such blasphemy stand here.

Here’s what you’ll need:

Crust:

2 Cups Graham Cracker Crumbs

½ Cup Butter or Margarine, melted

⅓ Cup Sugar

Filling:

3 (8oz) Packages Philadelphia Cream Cheese

1 ½ Cups Sugar

5 Eggs, separated

3 Tbsp. Pineapple Juice

Mix graham cracker crumbs, sugar and butter together in a bowl.  After it’s mixed, spread in a 9 x 13 pan.  Push the crumbs up the sides as well as on the bottom.  Save some crumbs for the top of the pie filling as a garnish.

I had a few tablespoons of crumbs left over for the topping.

Beat egg whites until soft peaks form.  In a separate bowl, beat together cream cheese, sugar, egg yolks and pineapple juice until thoroughly mixed.  Then fold in egg whites until mixed. 

Before folding in the egg whites, so you can see how the filling should look.
After folding in the egg whites.

Pour filling into crust and spread it evenly across the dish.

I could have stuck my face all the way in there and started slurping.

Bake in a 350-degree oven for 45 minutes.  Check to make sure cheesecake is done by giving the pan a little shake.  If the filling jiggles like Jell-O, then it’s ready.  If it shows any waves like water, leave it in for five-minute intervals until it is done. 

I found at least four different constellations.

Allow the cheesecake to cool enough for the filling to collapse a bit.  If desired, add cherry or blueberry pie filling on top.  If you don’t let the cheesecake cool and collapse, then the pie filling will just slide off the sides.  Add the remaining crumbs on top of desired filling as a garnish. 

Ready for the potluck at the Rotary Club.

Place in refrigerator to chill.  Serve with a nice, cold glass of milk and tell your diet to go pound sand.

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About butcherbakertoiletrymaker 603 Articles
When you can walk its length, and leave no trace, you will have learned.

12 Comments

  1. This is completely fab and gets Cousin Matthew’s Seal of Approval, Platinum Grade! Graham cracker crust, Philadelphia Cream Cheese, pineapple juice, and a fruit pie filling topping. Baked, and then chilled. This is what they serve in the Halls of Valhalla. 

    I’m not being facetious. I’m going to attempt this this weekend. And. I. am. going. to. eat. every. bite.

  3. I love cheesecake. Can you taste the pineapple? I only ask because that’s not a lot of juice. I like pineapple so it doesn’t really matter, just curious. I do not however like fruit filling on top of my cheesecake so I’ll skip that part. 

  5. I love cheesecake!  My friends wife was a crazy cheesecake maker, she used to make a butterfinger cheesecake that you could almost feel your heart slowing down as you ate it.  Since she was married to a Canadian, she also did a bacon cheesecake that was not something I ever want again!

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