Vintage 1870 Cheesecake

If you’ve visited the Napa Valley you’ve probably passed by the iconic V Marketplace, or if you were fortunate enough, you’ve saved some time from all that wine tasting to stop by for a visit. Originally a winery, in 1968 the building became home to a cluster of upscale shops and cafe’s. One of my favorite shoe stores called it home in the early 70s. It’s gone through many transformations, but today you can still find lots to pique your interest – art, fashion, home furnishings and restaurants. Michael Chiarello’s farm-to-table restaurant Botegga is located there.

At the OxBow – Napa

But let’s go back a few years. When I was a young twenty-something, whenever I would visit my cousin in Napa we would drive up to Yountville to schlep around the old winery – then called Vintage 1870. Among the shops we never failed to visit was the little cafe on the ground floor that sold the BEST chutney I’ve ever tasted. Now that chutney was fabulous, but our main reason for visiting that cafe was for a slice of their cheesecake! Heaven!!!

How my cousin managed to procure the recipe, I’ll never know, but I’m glad to have a copy. It is so darn easy, and as I’ve said, so yummy, I wanted to share it with you today.


Ingredients:                                                                  Directions:

  • 24 Graham Crackers (1pkg) Crushed                     Mix and pat into large pie or tart pan
  • 1/4 C melted butter

_______________                                                        Refrigerate

  • 2 eggs
  • 1/2 C granulated sugar                                           Mix thoroughly, pour onto pie crust
  • 1T vanilla or rum                                                     Bake at 375 degrees for 1/2 hour
  • 3/4 lb cream cheese (12 oz)
  • 1/2 pint sour cream

  • 1/2 pint sour cream                                                 Mix and spread on top of baked pie
  • 2T sugar                                                                  Return to oven and continue to bake for 10 minutes
  • 1-2 tsp vanilla

Refrigerate overnight. Serve with slivered almonds on top.

Some special notes…

I opted to add rum in lieu of the vanilla for the base mixture – good decision!

I used a 9″ tart pan and an 8″ traditional pie pan. As you can see I had plenty of mixture to fill both. My oldest child was borrowing my springform pans, otherwise I would have opted for the larger size to make one pie that was a little deeper.

In addition to the slivered almonds, I opted to grate a little unsweatened chocolate on top.

I haven’t made it in awhile, but when my foodie grandson requested it for his birthday instead of a cake, I jumped at the excuse to dig it out of my recipe archives and make it.

And what to use for an 18 year old’s birthday cheese cake? Lego candles, of course! Lol   Memories of a childhood past.

If you ever want a delicious cheesecake recipe, give this one a try – it’s super easy and so delicious.

-Until next time-


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2 thoughts on “Vintage 1870 Cheesecake

  1. My mouth is watering over here! Cheesecake is my very favorite dessert, and this looks fabulous. I’m going to pin for future reference.
    Lego candles – what fun! 🙂

    • I hadn’t made it in years, and I had forgotten how delicious it was. I’m glad my grandson requested it for his birthday. I have a feeling I’ll be making it more in the future.