For the crust: 

  • 1-¼ cup graham cracker crumbs

  • 3 tbsp. Southern Cane Pure Cane Sugar

  • 1/3 cup melted butter

For the filling:

  • 2 blocks (16 oz.) cream cheese, softened

  • 1 cup Southern Cane Pure Cane Sugar

  • 3 tbsp. sour cream

  • ½ tablespoon vanilla extract

  • ½ tablespoon lemon juice (optional)

  • 2 eggs


You can make the pie crust below, or you can just use a premade one from the store. If you use a premade one, try to look for the crusts that says “2 extra servings.” If you can’t find it, just go with the regular ones. You may just have a tad bit of filling leftover. Preheat oven to 300F degrees. 

For the crust:

Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan.  Chill in the refrigerator while preparing the filling.

For the filling: 

Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.) Pour into pie crust.

Bake for about 65-70 minutes. Chill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce.


Recipe courtesy of The Country Cook.