Classic Cheesecake (THM S)

Vanilla Cheesecake Recipe

This cheesecake recipe is one I came up with years ago when going gluten-free.  Like every yummy recipe in my life, once starting Trim Healthy Mama I had to “adjust” my ingredients to make this on plan. (learn more about THM here)  

This recipe holds a special place in my heart.  Years ago, when posted to a base in Ontario, my hubby invited me to take place in a United Way fundraiser cheesecake bake-off.  I was so excited to do that as I knew I had a winning cheesecake recipe that was creamy, moist, thick, rich, and delicious

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My Classic cheesecake went up against 15 other cheesecakes, 15 other absolutely decadent looking cheesecakes.  They had toppings, additions like berries, nuts, fruit, caramel, flavors that make you drool…..and mine was this plain Jane Classic Cheesecake.  It was a unanimous 1st place win!  My simple classic cheesecake won the contest hands down….WOW!!!  I was and still am so excited about that. 😀

What greater reward than being told your food is the best among others…I was so tickled pink, and to this day still get a leap in my step just thinking about it.

This cheesecake has remained a family favorite for almost 10 years.  I bring it out for company, or when I just need a slice of heaven!

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Just a few small tweaks here and there and it’s just as fabulous, but without its previous tummy expanding, fat gaining qualities. <3

Top this any way you choose, chocolate sauce, whipped cream, fresh berries, whatever tickles your fancy…..but trust me it’s missing nothing on its own.


For the Crust-

2/3 cup THM Baking Blend or use Nili’s Baking Blend

2 tsp Super Sweet Blend – OR- 4 tsp Gentle Sweet Blend or use sweetener of choice see handy conversion chart here

2 Egg Yolks

3 Tbsp finely chopped Pecans

1/2 tsp Orange Peel & 1/2 tsp Lemon Peel (this is optional, but so delicious if you go to the extra effort)

5 Tbsp cold Butter

1 teaspoon Vanilla extract


For the Filling-

5 packages (8 ounce) of Cream Cheese, softened

4 Tbsp Super Sweet Blend -OR- 1/2 cup Gentle Sweet Blend

2 Tbsp of Baking Blend or use Nili’s Baking Blend

1 1/2 tsp Vanilla Extract

1/4 tsp of Mineral Salt

4 Eggs

2 Egg Yolk

1/3 cup Whipping Cream


For the Crust:

Preheat oven to 400 degrees.
Line the bottom of a 10 inch springform pan with parchment paper, and grease the sides of the pan with butter.
In a large bowl, add baking blend, sweetener, pecans (make sure they are finely diced) and lemon & orange peel, cut butter in until crumbly with a pastry blender.
Add yolk and vanilla and blend well.
Press mixture into the bottom of the pan, then bake at 400 degrees for 8-10 minutes or until edges are lightly browned. Then set aside and move on to the filling. <3
Reduce heat to 325 and put a large baking pan filled with water on the lowest rack.

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For the Filling:

In a mixing bowl, beat softened cream cheese until smooth.
Mix in Ground Sweetener , then baking blend, vanilla, salt….blend well.
Add your full eggs and yolks, then add heavy cream and beat until well combined.
Pour into pre-baked crust, level out with a plastic spatula.
Bake on the middle rack in a preheated oven (325 degrees) for 65-75 minutes or until center is nearly set.
Cool for 10 minutes.
Carefully run a knife around the edges of the pan to loosen the cake.
Cool for at least 3 hours in the fridge….but it’s best when it’s refrigerated for at least 6 hours.

Serve and Enjoy ❤

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With Love, <3

Chrissy ❤





Related Post: Easy Alfredo Sauce Recipe / Blueberry Muffin Recipe Healthy

18 thoughts on “Classic Cheesecake (THM S)

  1. Looks yummy Chris. What do you top it with since we can’t have my favourite cherry pie filling. Please don’t tell my strawberries or blueberries. Thanks.

    1. I’ve topped it with plan approved berry jam or preserves and it was quite enjoyable. Or I eat it all by itself as it’s so delicious even on its own.

  2. WOW! This is WONDERFUL! As in one of the best cheesecake recipes I’ve ever made. My hubby is not a cheesecake lover but helped himself to a piece with strawberries on top & is going back for more. You’re right: the lemon & orange peel in the crust really enhance it. I made this for a Super Bowl party dessert and it’s a huge hit! Thank you for sharing!

  3. This looks unbelievable!!! it is a huge cake for our family of 2 so I am wondering if I could cut individual pieces and freeze them. I see frozen cheesecake in the store. Do you think this would work for this one? I would hate to waste these ingredients. Thank you.

    1. You could definitely do that. OR you could half the recipe and just make a smaller 1 layer cake. <3

  4. This was wonderful and loved by newly on plan husband! As I made it I’m craving a pumpkin cheesecake and wondering would you hold back on a little cream cheese or just add pumpkin and spices?

  5. It’s in the oven now! And I enjoyed licking the spatula and bowl!
    Can’t wait for breakfast 🙂

  6. this is an excellent Cheesecake I can see how it won!!! nobody would know it’s not filled with sugar! I’m going to use it using 3pkg light crm cheese with 2 full fat…here goes:)
    thanks for sharing!

  7. Chrissy,
    What a recipe for sure, ok so I did just make it with 3 8oz blocks 1/3 less fat cream cheese and 2 blocks regular and it’s still divine!! and honestly can’t tell the difference from the one I made on Thanksgiving with all 5 regular full fat cream cheese blocks….Lord Bless Chrissy immensely in 2018!
    thank you again for posting

  8. Has anyone tried making a smaller version in an Instant pot? If so, how did you convert the recipe?

  9. I’ve been using a bit of Polaner All Fruit (probably more than a tsp but it’s so good!). That and a couple raspberries or cut up strawberries and it’s amazing!

  10. I know THM does not do macros, but does anyone know how to calculate macros on this?

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