Classic Cheesecake With Fall Toppings

It’s actually happening…cooler weather is approaching and baking season is here.  Not only is the weather changing, but the way we’re cooking is changing, too.  Baked comfort foods begin to appear along with fall ingredients.  As you welcome fall you can’t go wrong with cheesecake, rich caramel and a tart cranberry topping.  Baking a classic dessert with several sauces allows each person to choose their favorite topping.  This luxuriously rich cheesecake is baked with a sour cream layer also making it excellent with no topping at all. Add these recipes to your fall bucket-list, invite your friends over and enjoy the changing season. This recipe was featured in Inside New Orleans Magazine Oct/Nov2018 issue.  I'd love to see your version of these treats. Share your creation by tagging me on Instagram at @y_delicacies.

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Classic Cheesecake

With Fall Toppings

by Yvette Jemison


Servings: 8-12 makes 1 9-inch cheesecake or 3 6-inch cheesecakes

You’re going to enjoy this tangy-sweet cheesecake with one of our fall toppings or simply on its own. One thing is certain, you’re going to enjoy it year-round.


1 ½ cups graham cracker crumbs

1/2 cup butter, melted

¼ teaspoon kosher salt


2 cups sour cream

½ cup sugar


3 8-oz blocks cream cheese, room temperature

¾ cup sugar

½ cup sour cream

2 teaspoons lemon zest

2 teaspoon vanilla

4 large eggs

Special equipment: 9-inch springform pan or 3 6-inch springform pans


1. Preheat oven to 350°F. Line bottom of pan with parchment. Coat bottom and sides with nonstick spray. 

2. In a medium bowl mix crumbs, butter and salt until well combined.

3. Transfer to springform pan and using a straight sided measuring cup press moistened crumbs into bottom of pan.  Bake until fragrant, 5-8 minutes and remove from oven. Set aside and reduce oven temperature to 325°F. 


1.  In a medium bowl mix the sour cream and sugar together.  Set aside.


1. In the bowl of a food processor, blend the cream cheese, sugar, sour cream, lemon zest and vanilla until smooth.  Scrape down sides and add eggs.  Pulse until well combined.

2.  Pour into crust, place pan on baking sheet and bake at 325°F until the edges are set and center is still wobbly, 40 minutes. 

3. Spread the topping on the cheesecake and return to oven until topping is set, 20 minutes. 

4. Transfer to a wire rack and let cool, about 3 hours.  Chill until firm, at least 2 hours.   

 Do Ahead: Cheesecake can be making up to 3 days ahead and stored in refrigerator.  Serve with caramel, cranberry topping or simply on its own. 



Servings: 2 ½  cups

This easy recipe adds a sweet and tart topping to your cheesecake.  You’ll also enjoy its versatility with savory fall dishes as it perfectly complements turkey, pork and lamb. 

1 cup sugar

1 Tablespoon cornstarch

12 oz. (about 3 cups) fresh or frozen cranberries

1 cup water

½ teaspoon lemon zest

1. In a medium saucepan, mix sugar and cornstarch until combined.  

2. Add cranberries, water and lemon zest, stirring constantly, bring to a boil. Reduce to a simmer until the cranberries pop and the sauce thickens, about 15 minutes. Cool and refrigerate until serving time.

Do Ahead: Sauce can be made 4 days ahead.  Store in refrigerator. 


This homemade caramel sauce is so addictive you’ll want to add a generous drizzle to everything from cheesecake to pound cake. 

Servings:1 ½ cups

2 cups sugar

¼ teaspoon cream of tartar

1/3 cup water

4 Tablespoons butter, room temperature 

1/2 cup heavy whipping cream, room temperature

2 teaspoon vanilla

1. In a heavy-bottom medium sauce pan, stir sugar and cream of tartar together.  Add water, stirring to dissolve sugar, bring to a full boil. Let boil for 2 minutes and reduce to medium-low. Stirring occasionally, cook until light amber in color, about 10 minutes.  

2. Continue to cook, no longer stirring, but occasionally swirling the pan as the sugar will now quickly brown. Cook until all sugar is medium amber, 5-8 minutes.  

3. Stir in butter 1 Tablespoons at a time until incorporated.  Slowly pour cream and vanilla into sauce, stirring until smooth. Remove pan from heat, let cool and store in an airtight container in the refrigerator.  Warm to liquefy before serving.  

Do Ahead: Caramel sauce can be made and refrigerated 5 days ahead. Warm to liquefy before serving.

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