Holiday Dessert Favorite with Secret Ingredient ~ Hood Sour Cream

By Laurie Ritrosky, Publisher of Macaroni Kid Westfield-Southwick November 8, 2017

The holidays are a wonderful time to spend with family and friends. Catch up with Uncle Bob on this year's fishing haul, see how the cousins have grown, congratulate Aunt Susie on her new job and of course, there is the food.

I have a dessert recipe that has been handed down in my family for generations. It is always a big hit around the holiday dining table. It is a cheesecake with a secret ingredient, Hood Sour Cream. It is actually very simple to make and so decadent.

With Hood Sour Cream you know exactly what to expect time and time again - nothing but high quality, creamy goodness that complements your favorite dishes while it enhances and transforms your recipes from simple to spectacular.

To make this recipe you will need:

  • A springform pan
  • Parchment paper
  • 2 cups of graham cracker crumbs or one package of whole graham crackers crushed
  • 2 tablespoons of melted butter
  • 3 bricks of cream cheese (softened)
  • 1 pint of Hood Sour Cream
  • 1 1/2 cups of sugar
  • 3 eggs
  • 1 tablespoon of cornstarch
  • 3 tablespoons of vanilla extract


     1. Put a piece of parchment paper in the bottom of the pan and cut off the excess around the pan. This will make it easier to get the cheesecake out when it is cooked.

     2. Mix the graham cracker crumbs with the melted butter, then press this mixture evenly into the bottom of the pan.

         3. Cook in a 350 degree oven for 5 minutes.

         4. Combine the rest of the ingredients in a large mixing bowl. Mix with an electric mixer at high speed for 5 minutes.

           5. Pour the batter on top of the graham cracker crust.

           6. Bake in a 350 degree oven for about 50-60 minutes until it is slightly golden brown on top and a toothpick comes out clean.


        Before                                                                             After

             7. Cool in pan for 15 minutes then slide out onto a plate and refrigerate overnight.

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