Old Fashioned Cheesecake Recipes

These old fashioned cheesecake recipes are perfect for lovers of rich-tasting cheesecakes. Traditional cheesecakes are best made in a leak-proof springform pan, but you can adapt them to a deep-dish pie pan or cake pan if needed.

Homemade cheesecakes are very easy to make, but they may continue to bake for a short while after they've been taken from the oven, because of their density, so allow time for sufficient cooling before serving.

Old Fashioned Cheesecake Recipes

Mom's Recipe Scrapbooks (c. 1920s)

Slice of Homemade Pumpkin CheesecakeEnjoy a Slice of Marbled Pumpkin Cheesecake
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Easy Marbled Pumpkin Cheesecake

Cookie Crumb Crust:

1-1/2 cups gingersnap cookie crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted

Combine crumbs, pecans and butter in a bowl. Press dough onto bottom and one inch up sides of 9-inch springform pan.

Bake at 350°F for just a few minutes, until done. Remove from oven and let cool.

Cream Cheese Filling:

2 8-ounce (250-gram) packages cream cheese, softened
1 cup canned pumpkin
3/4 cup sugar
3/4 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon nutmeg
3 eggs
1/8 teaspoon ground cloves


Combine cream cheese, 1/2 cup sugar, and vanilla, until well blended. Add eggs, one at a time, mix well. Reserve 1 cup of batter, setting it aside. Add remaining sugar, pumpkin, and spices to remaining batter and mix well.

Spoon the pumpkin and cream cheese batters alternately over crust. Gently cut through batters with a knife for a marbled effect.

Bake at 350°F for 55 minutes. Loosen cake from rim of pan, using a sharp knife dipped in hot water. Cool completely before removing rim of pan.

Chill thoroughly before serving. Decorate with whipped cream piping, if desired.

Pecans in the ShellDid You Know That Pecans Are Delicious in Cheesecakes?
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Love pumpkin cheesecake? Check out the recipe for Spooktacular Pumpkin Cheesecake in the Halloween category. By foregoing the themed decoration, it's suitable for serving on any occasion.

Cheesecake With Graham Crumb Crust

As basic cheesecakes go, this one's easy to make.

No Bake Graham Crust:

3 tablespoons butter, melted
3/4 cup Graham crumbs
1 tablespoon sugar

To make this old fashioned cheesecake recipe, combine all ingredients as listed above. Press into bottom of greased 9-inch springform pan. Chill for 10 minutes.

Cream Cheese Filling:

1 pound cream cheese, softened
3 eggs
2/3 cup sugar
2 tablespoons lemon juice
1/2 cup sour cream

Preheat oven to 350°F. Beat cheese until light and fluffy. Add eggs, sugar, and lemon juice. Beat until smooth. Stir in sour cream.

Pour batter on top of chilled crust. Bake 30 to 35 minutes at 350°F or until cheesecake is puffed and trembles slightly when shaken.

Sweet Topping:

1 cup sour cream
3 tablespoons sugar
2 tablespoons lemon juice

For the topping, combine all ingredients as listed above. Spread carefully over cheesecake. Return to oven for 5 minutes. Remove and cool to room temperature.

Refrigerate overnight and top with either fresh fruit or a favorite pie filling before serving.

Maple Syrup Cheesecake


2 8-ounce packages cream cheese
1 4-ounce package vanilla pudding mix
2/3 cup dry milk powder
1 cup maple syrup
1 cup whipped cream topping
1 6-ounce graham cracker pie crust
1 teaspoon coconut extract
2 tablespoon flaked coconut
2 tablespoon chopped pecans


Bring cream cheese and whipped cream to room temperature. In a large bowl, add pudding mix, milk powder, and maple syrup. Mix well. Add and gently blend in 1/4 cup whipped cream. Spread evenly in pie crust and refrigerate.

In a small bowl, combine remaining 3/4 cup whipped cream and coconut extract. Mix well and spread on top of cream cheese filling.

Sprinkle top with coconut flakes and pecans. Refrigerate overnight, or at least 3 hours until firm.

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