Food You Can Eat: Cream Cheese Torte

Another recipe with a needlessly fancy name

Note the subtle difference in color between the topping and the filling.

First things first:  Don’t let the name fool you—this is a cheesecake.  It’s got cream cheese, sugar, eggs, some other shit and a graham cracker crust.  It’s cheesecake, and it’s good.

A caveat before we get started:  The sour cream topping made more than could be used, so I saved it and used it as a sauce over each slice.  Glorious.

Here’s what you’ll need:


1 ¾ Cups Graham Cracker Crumbs

6 Tbsp. Butter, melted

¼ Cup Sugar

¼ Cup Pecans, chopped (optional)


16 oz. Cream Cheese

½ Cup Sugar

2 Eggs

1 tsp. Vanilla


1 Pint Sour Cream

¼ Cup Sugar

1 tsp. Vanilla

To make the crust, mix together graham cracker crumbs, melted butter, sugar and optional nuts.  Press into the bottom and sides of a pie pan.

The crust is fairly thick but go with it.

To make filling, beat cream cheese while adding sugar in a steady stream.  Add eggs, one at a time, then vanilla, and beat for a few minutes.  Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, then beat again until light and fluffy.  Pour into shell and bake in a 350-degree oven for 25 minutes.  Allow torte cheesecake to cool.

Why, yes, I did lick the spatula.
It was probably fine at 25 minutes, but I didn’t trust the directions so I let it go for another 5.

To make topping, beat together sour cream, sugar and vanilla until sugar dissolves.  Spread on top of torte cheesecake.

Beautiful, isn’t it?
The idea is to cook it just enough to make the topping set–not so much that it turns brown.

Bake in a 400-degree oven for an additional ten minutes.  Let cool before refrigerating.

This dessert is most excellent and I will be making it again.  If I will be serving it to someone I will not be calling this cheesecake a torte because it is a cheesecake.

About butcherbakertoiletrymaker 556 Articles
When you can walk its length, and leave no trace, you will have learned.


  1. I really like seeing the step-by-step photos you provide – and that cheese CAKE looks scrumptious.

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