Large 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.

Yield: 8-12 Servings
Collections: American Dairy Dessert

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Hollywood Two-Tone Cheesecake Recipe

Ingredients
  • 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)
  • 3/4 teaspoon pure vanilla extract
  • 1 pint commercial sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • to taste, ground cinnamon
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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.

Yield: 8-12 Servings
Helpful Hints

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.

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3 Comments

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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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!

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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.

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