This is my favorite cheesecake in the world.

I first made it for Thanksgiving a couple of years ago.  I’ll be honest:  everyone says I go a just little bit overboard with holiday desserts.  I usually offer about 5 desserts:  a combination of cookies, bars, pies, cakes, you name it.  What can I say?  I sure don’t want anyone going hungry at my house!

But if you are looking for just one killer dessert for a party or holiday, this is your stop.


Here’s what you’ll need.  It’s pretty straight forward.  I would suggest making this cheesecake the day before you plan to serve it.  It keeps beautifully covered in the fridge and I think tastes even better the next day!

2 cups cinnamon graham cracker crumbs
*I use regular Honey Maid graham crackers.  I just like the taste better.*
6 to 8 tablespoons butter, melted
4 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar, plus
2 tablespoons sugar
2 teaspoons vanilla extract
2 tablespoons lemon juice
4 eggs, beaten
2 cups sour cream
1 pint blueberries
1 pint strawberries, sliced

Special Equipment: 9-inch springform pan

Heat oven to 325 degrees F.

In a food processor blend crumbs and melted butter until moist, but not wet. Press into the bottom and up the sides of the springform pan. In a large bowl, using an electric beater, combine the cream cheese, 1 cup sugar, 1 teaspoon vanilla and the lemon juice, until light and smooth. Slowly mix in eggs then pour into the prepared pan. Bake 55 minutes or until the center sets. Turn off oven and remove cake. In a medium bowl mix together sour cream, 1/4 cup sugar and vanilla. Spread this over the top of the cheesecake and return to the warm oven for 30 minutes. Remove then let cool to room temperature before removing springform.

Meanwhile, in a small bowl toss together blueberries and sliced strawberries with remaining sugar.

To serve: slice cheesecake into wedges and garnish with fruit.

(Lonestar State Cheesecake recipe courtesy of Sunny Anderson.)