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Cheesecake for a 7-Inch Pan


When a whole cheesecake is just too much for a small group. This is Nana's recipe just scaled down. After making this for New Years Day 2019 I am cutting the amount of butter in the crust in half as most of it ended up on the floor of the oven! Also amended the directions to include a foil covered pan beneath the springform.

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Rate this recipe 3.3/5 (44 Votes)


  • CRUST:
  • 3/4 cup Graham Crackers
  • 1.3 ounces sugar
  • 1 ounce butter
  • CAKE:
  • 10.5 ounces Philadelphia Cream Cheese
  • 1/3 cup sugar
  • 1 1/3 eggs (difficult to do! Original recipe calls for 2 eggs) *
  • 3/4 teaspoons vanilla
  • 1 1/3 cups sour cream
  • 1.3 ounces sugar
  • 3/4 teaspoon vanilla


Servings 4
Preparation time 30mins
Cooking time 390mins


Step 1

Combine first three ingredients to make the crust.
Grease 1/2 the way up the sides and the entire bottom of a 7-inch springform pan. Cover the sides of the pan with 2/3 cup crumb mixture. Press with the back of a spoon. Use the rest of the mixture on the bottom. Refrigerate while preparing the filling.

Remove all ingredients from the refrigerator the night before.
Separate the eggs and beat the whites until meringue consistency.
Combine all other ingredients except whites and beat until smooth.
Fold in whites till no streaks appear.

Pour mixture into crust. Cover a pizza pan with foil and place the springform pan on the pizza pan. Bake for 20 mins at 375°F. (Check this sooner as it is smaller and will bake more quickly.)

Remove from oven and let stand on a rack for 15 mins. Raise oven temperature to 475°F, then prepare the topping.

Topping: Mix three ingredients with a spoon only until blended. Pour over the cooled cake and return to oven for 10 minutes. Let stand on a rack for 5-6 hours. When filling is cool, go around the sides with a knife, and remove from the pan. Do not cut until the next day. Store, covered until ready to serve.

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