Woolworth Cheesecake Recipe

The Woolworth Cheesecake is a timeless dessert, beloved for its creamy, smooth filling and buttery graham cracker crust. Originally popularized at the Woolworth lunch counters, this dessert has become a nostalgic classic that is perfect for any occasion. With simple ingredients and a few easy steps, you can recreate the taste of Woolworth's famous cheesecake right in your kitchen.

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Prep Time 15

Cook Time 1

Chill time 4

Total Time 5 15

Servings: 4

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup melted butter
3 packages 8 oz each cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
¼ cup sour cream
¼ cup heavy cream

Equipment

Springform Pan – A springform pan is essential for cheesecakes to ensure easy removal of the cake without damaging its structure. A 9-inch springform pan is ideal for this recipe.
Mixing Bowls – You will need at least two mixing bowls: one for the crust ingredients and another for the cheesecake filling.
Electric Mixer or Handheld Mixer – To beat the cream cheese mixture smoothly, an electric mixer will save time and help achieve the creamy texture needed for the filling. A handheld mixer is perfectly sufficient for this.
Measuring Cups and Spoons – Accurate measurements for ingredients like sugar, butter, and cream cheese are key to the success of the recipe.
Spatula – A spatula is helpful for scraping down the sides of your mixing bowl and smoothing out the cheesecake filling in the pan.
Whisk – You’ll need a whisk for stirring the sour cream and heavy cream into the cheesecake mixture to ensure everything blends together smoothly.
Oven – Preheat to 325°F (163°C) to bake the cheesecake to perfection.
Cooling Rack – Once the cheesecake has finished baking, a cooling rack will help it cool more evenly and faster.
Plastic Wrap or Aluminum Foil – This is for covering the cheesecake while it chills in the refrigerator to prevent any odors from the fridge affecting the flavor.
Knife or Cake Slicer – For slicing the cheesecake after it has chilled.

Method

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is fully combined. Press this mixture into the bottom of a springform pan to form the crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream. Mix everything together until fully combined and smooth.
Bake the cheesecake: Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly wobbly.
Cool the cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. Then, remove the cheesecake from the oven and let it cool to room temperature.
Chill the cheesecake: After the cheesecake has cooled, refrigerate it for at least 4 hours, or overnight for the best texture. Before serving, remove the sides of the springform pan.
Serve: Slice and serve with fresh berries or a drizzle of fruit compote, if desired. Enjoy your homemade Woolworth Cheesecake!

Notes

For best results, make sure all ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, creamier filling.
If you're short on time, you can use a pre-made graham cracker crust, but homemade is always worth the extra effort.
Feel free to top the cheesecake with fresh fruit, chocolate syrup, or a homemade berry compote for an extra special touch!