My Favorite Cheesecake

Every now and then a weird idea turns into something delicious.

A lovely lady shared with me her sister’s recipe for Chess Pie, something I had always heard of but never tried. I went home and made the pie that evening only to be stricken by sugar overload with every bite. However, I did enjoy the flavor and texture very much and knew this was a recipe to be kept. As I came down from my sugar high I had a thought that perhaps a creamy cheesecake top layer would help to tone down the sugar and complement the custardy lemon filling of Chess Pie. So I gave it try the next day making a graham cracker crust and modifying the Chess Pie recipe with less sugar and less yield. After baking the filling in the crust, I let it cool for 10 minutes and then added a thin layer of cheesecake batter on top and let it bake slowly in a water bath. The next day after letting it setting overnight I was treated to the most delicious treat that went beyond cheesecake. It was a creamy cheesecake with a surprising lemon bar-ish bottom layer and crust. Please, please try out this recipe. You will not be disappointed!

My Favorite Cheesecake awaits you!

beyond cheesecake
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4.75 from 8 votes

My Favorite Cheesecake

Prep Time1 d
Cook Time1 hr 45 mins
Total Time1 d 1 hr 45 mins
Course: Brunch, Dessert
Cuisine: American
Keyword: best cheesecake recipe, chess pie
Servings: 6
Calories: 683kcal



Chess Pie

Cheesecake Batter


  • Preheat oven to 350 degrees. Grease a 9-inch round cake pan and line the bottom and sides with parchment.
  • Combine graham crumbs and sugar in a small bowl. Stir in the melted butter and press into a 9-inch round cake pan. Let chill in refrigerator.
  • In a large bowl, whisk together the sugar and flour. Add in the remaining ingredients until combined and pour into crust. Bake for 25 minutes.
  • In a KitchenAid bowl with paddle attachment, beat cream cheese until smooth. Mix in the sugar on low speed, followed by the eggs, one at a time, and the sour cream and vanilla.
  • Remove chess pie from oven and let rest 10 minutes in refrigerator. Place a water bath in the oven. Reduce heat to 325 degrees.
  • Carefully pour cheesecake batter over lemon layer. Bake in the water bath for 80 minutes. Let set up overnight in refrigerator. Next day flip out cheesecake and serve.


Calories: 683kcal | Carbohydrates: 72g | Protein: 8g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 212mg | Sodium: 340mg | Potassium: 205mg | Sugar: 59g | Vitamin A: 1390IU | Vitamin C: 3.4mg | Calcium: 129mg | Iron: 1.6mg