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Hollywood Two-Tone Cheesecake

Hollywood Two-Tone Cheesecake

This recipe is adapted from the Pope cookbook, 1958 edition. The only addition is the cinnamon applied to the first baked layer. It takes a little time to make but is well worth it, we think.

Submitted by: Ruth from Westampton, NJ 08060
Yield: 8-12 Servings


  • 1 1/4 cups graham crackers, crushed fine
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted (margarine can be substituted)
  • 1 pound cream cheese
  • 1/2 cup granulated sugar
  • 2 large eggs (1/2 cup)
  • 1 pint commercial sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract

Preparation Instructions:

For the crust, combine the first three ingredients and mix well. Press into a greased 9-10 inch springform pan, bringing it up along the sides to about 1 inch from top of pan. Keep the crust in the refrigerator, or cool place, while preparing filling.

For the filling, combine the next four ingredients and beat until smooth with an electric mixer or heavy wooden spoon. Pour into pan, spread until smooth and uniform over the crust.

Bake in preheated oven at 375F degrees for 20 minutes. Remove from oven, place on cake rack, and let stand in room temperature for about 15 minutes. Raise oven temperature to 475F degrees.

About a minute or two before time is up, prepare the second part of the filling, using the final three ingredients (sour cream, sugar, vanilla). Generously sprinkle cinnamon on top before the second filling is applied.

To pepare the second part of the filling, with a spoon, mix the ingredients only until well blended. Pour over the cool baked first part of filling, starting from the side to center by tablespoonfuls. Spread evenly, as gently as possible. The whole top should be covered.

Bake in 475F degree oven for 10 minutes. Remove from oven and let sit at room temperature for 5 to 6 hours. Store in refrigerator and serve the next day. Cover with waxed paper before putting into the refrigerator, careful not to let the waxed paper touch the topping.

More About This Recipe

To keep the waxed paper from touching the filling, I place toothpicks around the edge of the crust. It is wise to set out all the ingredients 30 minutes before preparing the cheesecake.

If you enjoyed this recipe, check out more baking recipes here.


Based on 9 reviews

Customer Reviews


This was The Only cheesecake my wonderful Mother-in-Law used to make. She raved about the Pope school and their cookbooks. Unfortunately, her recipe was misplaced. When I found this online, I was over the moon! Now I can and have made it for my hubby, fantastic memories and one outstanding cheesecake! Thank you for posting this piece of his childhood.


I grew up on this cheesecake. My mother was a huge fan of Pope. It’s such an easy recipe. So much so, it’s a ration of 1 block (8 oz) cream cheese to I egg to 1/4 cup sugar. You can make if small or big depending on the number you need to feed. It can be flavored with lemon, or vanilla, or almond…even chocolate. The crust is a basic crumb crust, graham cracker, Oreo ginger snaps…use your imagination. The sour cream topping can be left out or changed to a chocolate guanche or lemon curd. Enjoy


You cannot go wrong with this cheesecake. The Hollywood Two-Tone Cheesecake has been a generational staple in our family, starting with my Grandmother who used this same recipe. Every time I make this, people beg for the recipe. It’s so much lighter than your standard dense cheesecake, and compliments very well with both fruit and chocolately toppings! Thanks for sharing!!!

Rebekah Schreiber

My Mother made this cheesecake and it was the first cheesecake I ever ate. ALL OTHERS PALE IN COMPARISON. Mother got her recipe from The Culinary Art Institute collective cookbook. You will NEVER eat or serve a better cheesecake (I do not make this with an instapot as I do not have one. But the recipe has an instapot adaptation in Pinterest.


Have been making this for many, many years.
Instead of cinnamon, I cut back on the sugar and cover with either cherry pie filling or blueberry pie filling and made in a 9×13 pan.
In well over 40 years no one has ever said no thank you to this cake!

Rebekah Schreiber

My mother made this very same cheesecake when I was a kid in the 1960s. I was thrilled to find this recipe and try it. It came out perfect! Great recipe and very thorough instructions.

shanice w

This cheesecake keeps you coming back for more. It was easy to make and even easier to eat. Just loved it and it will definitely be a regular treat at my home and during family gatherings. Thanks a lot for sharing this recipe.

Elaine D

My mother went to the Pope cooking school in Chicago in the late 1950’s and this was the cheesecake we grew up with. It has always been our favorite. This is the way cheesecake is supposed to taste!

Bridgett H

This is one of the best cheesecake recipes I have ever eaten! I have made this cheescake twice and both times people have gone crazy over how wonderful it is. Definately a popular item with my family around the holidays.

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