Easter Sunday Cheesecake

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I called this recipe "Easter Sunday Cheesecake" because that is when I first served it when a bunch of friends got together for Easter dinner after church. A delicious cheesecake recipe that is a bit different in that it's made in a 9x13 pan as opposed to the usual springform pan. For a little extra, I add a dash of cinnamon to the crust mixture....YUM! (Cook time includes time for cheesecake to cool overnight)

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Ingredients [?]

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  • add   3 tablespoons sugar
  • add   2 tablespoons sugar
  • add   1 teaspoon vanilla
  • add   3/4 cup sugar
  • add   1 (10 ounce) package frozen strawberries or frozen raspberries or frozen blueberries, thawed (save juice)
  • add   3 (8 ounce) packages cream cheese
  • add   1 1/4 cups ground graham crackers
  • add   1 tablespoon cornstarch
  • add   1 teaspoon lemon juice
  • add   1/3 cup sugar
  • add   1/2 cup margarine
  • add   2 eggs
  • add   1/2 teaspoon lemon juice
  • add   1 pint sour cream
  • add   1 teaspoon vanilla


  1. Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
  2. Press down to form crust.
  3. Bake at 350 for 8 minutes.
  4. While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
  5. Pour over crust.
  6. Bake at 350 for 30 minutes.
  7. Cool completely.
  8. Make TOPPING: Mix sour cream, sugar, and vanilla well.
  9. Pour on top of cheesecake.
  10. Bake at 400 for 5 minutes.
  11. Cool 6-8 hours or overnight.
  12. Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
  13. Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
  14. Stir in juice and lemon juice.
  15. Microwave on HIGH for 3-5 minutes, until thick.
  16. Stir occasionally.
  17. Stir in fruit; cool completely.
  18. Pour over cheesecake and serve.
  19. (For a shortcut, you may also use canned pie fruit filling instead of the sauce).