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Plum Cheesecake

  • Prep: 30 minutes
  • Cook: 70-80 minutes baking, plus chill time overnight
  • Serves: 12-14 slices
  • Yield: One 9-inch cheesecake

Whether you’re sourcing your plums from local farmers’ markets or enjoying a day at one of Idaho’s charming you-pick orchards, their freshness is unmistakable. But this cheesecake isn’t just about the plums. Idaho’s dairy farms contribute their own magic, providing rich, creamy cheese, butter, and sour cream that form the foundation of this decadent dessert. From the velvety smoothness of locally sourced cream cheese to the buttery graham cracker crust, every bite is a celebration of Idaho’s dairy excellence.



  • 1 ½ cups Idaho graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted Idaho butter

Cheesecake Filling:

  • 24 oz Idaho cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp Idaho vanilla extract
  • 3 large Idaho eggs, at room temperature
  • 1 cup Idaho sour cream
  • 1 tsp lemon zest

Plum Topping:

Plum Sauce:

  • 2-3 additional Idaho plums, pitted and chopped
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • ½ cup water


  • Prepare the Crust:

    Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs and sugar.Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan.Bake for 10 minutes, then remove from the oven and let cool.

  • Make the Cheesecake Filling:

    In a large mixing bowl, beat the softened cream cheese until smooth.Gradually add the sugar, beating until well incorporated. Mix in the vanilla extract.Add the eggs one at a time, mixing well after each addition. Fold in the sour cream and lemon zest until smooth and creamy.Pour the filling over the cooled crust, smoothing the top with a spatula.

  • Prepare the Plum Topping:

    In a medium bowl, combine the sliced plums, sugar, lemon juice, and vanilla extract. Let the mixture sit for about 10-15 minutes, allowing the plums to release their juices.

  • Bake the Cheesecake:

    Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour. Once the cheesecake is cool, arrange the sliced plums on top.

  • Prepare the Plum Sauce:

    In a small saucepan, combine the chopped plums, sugar, lemon juice, and water. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the plums break down and the sauce thickens. Remove from heat and let cool slightly before blending into a smooth sauce.

  • Assemble and Chill:

    Pour the plum sauce over the arranged plums on top of the cheesecake. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to set completely.

  • Serve:

    When ready to serve, remove the cheesecake from the springform pan and transfer to a serving plate. Slice and enjoy your Idaho-inspired plum cheesecake!