Happy National Cheesecake Day!

I am so happy there’s a day of the year devoted just to cheesecake. It’s one of my family’s all-time favorite homemade desserts. Since this is the summer that barely was–sunny and a high of 80?–I turned the A/C off, turned the oven on, checked my kitchen and found I had all the makings of a yummy cheesecake with a sour cream Greek yogurt topping. Yes, Greek yogurt! So good and so good for you. We think it makes it extra creamy and rich. Mm-mmm. As my oldest daughter says, “This is just like heaven, and if the greatest song ever was a food, your cheesecake is what it would taste like.”

Cheesecake with Greek Yogurt Topping

1 1/2 cups graham cracker crumbs (this is pretty much one sleeve from a box of graham crackers and I prefer the cinnamon sugar graham crackers)
1/4 cup butter, melted
2 tbsp sugar
Mix these together in a bowl and press with back of a spoon into 9″ springform pan.

Cream Cheese Filling
3 8 oz. packages cream cheese, softened to room temp (I often use a mix of regular, reduced-fat, fat-free or Greek yogurt. It’s all divine.)
3/4 cup sugar
4 eggs
1 tsp vanilla
Make sure cream cheese is soft. In large bowl, beat for 2 to 3 minutes. Beat in sugar for one minute. Add one egg at a time, barely beating after each one. With last egg, add vanilla. Pour into crust. Wrap pan bottom and sides in foil and place on baking sheet.
Preheat oven and bake at 300 degrees. Check at 55 minutes and remove when the center is nearly set. It may crack as it puffs up during baking. This is an excellent reason to hide imperfections with…Greek yogurt topping.

Greek Yogurt Topping
3/4 cup 2% Greek yogurt
3 tbsp sugar
1 tsp vanilla
Mix in small bowl. Gently spoon over the cheesecake, starting at the edges before spreading toward the center. Bake at 300 degrees for 11 minutes.

Cool for 30 minutes on a wire rack. Refrigerate for 4 hours.

Out of this world! Will post pictures soon……..