National Cheesecake Day

Did you know July 30th was National Cheesecake Day? How could you have forgotten!? ­čśë In my household, cheesecake is revered. It is the dessert of choice and my husband can’t get enough of it.

Well, in it’s belated honor, I thought I’d share with you two of my favorite cheesecake recipes that are sure to be fan favorites at your next party or event.

The first and most favorite of all recipes in my household happens to be Emeril Lagasse’s New York Cheesecake Recipe found on the Food Network’s website. Here’s the one I made for a 4th of July cookout we attended:


  • 1 cup graham cracker crumbs
  • 2 1/2 tablespoons unsalted butter, at room temperature
  • 1 1/2 tablespoons sugar, plus 1 1/2 cups
  • 2 1/2 pounds cream cheese, softened
  • 1 lemon, zested
  • 1 orange, zested
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 2 egg yolks
  • 1/2 cup sour cream
  • 1 vanilla bean, seeds scraped from inside of pod and reserved
  • 1 teaspoon bourbon
  • Strawberry Sauce, recipe follows


Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

**Note: I don’t make the strawberry sauce AND I don’t use the lemon and orange zests. It makes it a little too citrusy for my person taste.**

Next favorite recipe?

A simple Sopapilla Cheesecake, which is SO very easy to make and a real crowd pleaser.

I do not have a picture of this, but trust me…it’s amazing.


16 ounces cream cheese
2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted
1/2 cup cinnamon sugar


1 Using a 9 x 13 baking pan, unroll one package of Pillsbury® Crescent Recipe Creations® refrigerated seamless dough and line the bottom of the pan. 2 Mix together the cream cheese, sugar and extract. 3 Spread over the crescent rolls. 4 Unroll the other can of crescent rolls and place on top of cream cheese mixture. 5 Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture. 6 Bake at 350 degrees for 30 minutes.
Hope these recipes will give you some Cheesecake inspiration for your next party or event! Happy BELATED National Cheesecake Day!
My name is Carli, owner, designer & creative mind behind DimplePrints. I am married to my high school sweetheart & we have 3 wonderful kids. In the beginning I simply started by wanting to share a piece of our lives with loved ones by sending cards & invitations for special occasions. With the support of family, friends & great customers, it has grown into Dimpleprints.

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