Few things in life are as comforting as a slice of cheesecake, and the Cracker Barrel cheesecake recipe brings that cozy, Southern charm right into your kitchen. I remember trying it for the first time on a road trip with my family, and it immediately became one of those desserts we just had to recreate at home.
The smooth, velvety texture paired with a buttery graham cracker crust makes each bite pure bliss. What sets this cheesecake apart is its rich, creamy consistency—achieved through a blend of cream cheese and sour cream—balanced by just the right amount of sweetness.
It’s a dessert that shines on its own but can easily be dressed up with fresh berries or even a drizzle of caramel if you’re feeling fancy. And for a little indulgence on the side, why not pair it with a whiskey sour or a drunken monkey rum cocktail? Whether you’re enjoying it with a cocktail on a cozy night in or sharing it with friends for a special occasion, this cheesecake always hits the spot.
I’d love to hear how you make this recipe your own—feel free to share your favorite toppings or personal twists!
Cracker Barrel Cheesecake Pancakes
Equipment
- Mixing bowls
- Bosch Mixer
- Hand Blender
Ingredients
Filling
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
- 8 oz cream cheese softened
Toppings
- Real Whipped Cream
- Fresh chopped strawberries
Pancakes
- ¼ cup sugar
- ¼ whole milk
- ¼ butter melted
- 1 ½ cups buttermilk
- 2 eggs
- 2 tsp baking powder
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
Instructions
Cheesecake Filling
- In a large bowl or stand mixer, beat the whipped cream on high speed until stiff peaks form (about one minute).
- In a separate bowl, blend the cream cheese, sugar, and vanilla until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture, stirring until fully combined and creamy.
- Keep chilled until you're ready to assemble the pancakes.
Strawberry Syrup
- In a medium saucepan, combine the strawberries, sugar, lemon juice, and vanilla.
- Bring the mixture to a boil, then reduce to a gentle simmer.
- Let it cook for about 15 minutes, stirring occasionally, until the strawberries soften and the syrup thickens, reducing by about ⅓ to ½.
- The syrup will continue to thicken as it cools.
- If needed, whisk in a bit of water to reach your preferred consistency.
Pancakes
- In a large mixing bowl, whisk together the buttermilk, milk, eggs, and melted butter.
- Mix on high speed with a hand mixer for about one minute until combined.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth.
- The batter will be thick, but that's okay. If it's too thick to spread, add a little milk until you get the desired consistency.
- Pour the batter onto a hot griddle (set to 350°F), flipping once bubbles form on the edges.
- Aim for pancakes about 5 inches wide, but any size will taste great!
Assemble the Pancakes
- For a presentation like Cracker Barrel’s, place two warm pancakes on a plate.
- Spoon about ½ cup of cheesecake filling onto one-half of each pancake and fold them over like a taco.
- Top with strawberry syrup, fresh strawberries, and whipped cream.
- Alternatively, create a layered stack: pancake, cheesecake filling, strawberry syrup, and repeat, finishing with fresh strawberries and whipped cream on top.
Notes
- Make sure to chill the cheesecake filling to allow the flavors to meld before assembly.
- Use ripe, fresh strawberries for the best flavor in the syrup and as toppings.
| Nutrition | Value |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 47.6 g |
| Protein | 7.8 g |
| Vitamin A | 192 IU |
| Vitamin C | 14.1 mg |
| Sugar | 26. 4g |
