Phil Miller’s Famous Cheesecake

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


Phil Miller is my boyfriend, Miles’, dad.  Miles is a finicky eater – often a great source of frustration for me.  Here recently for his birthday, I wanted to provide a birthday cake situation that would make him happy.  He had long bragged about how awesome his dad’s cheesecake is – so – we opted to make that.

Here is a picture of Phil Miller:


That is Phil channeling Burt Reynolds in the back.  Miles is that teensy peanut in the second row on the far right.  Notice that, standing, he is barely taller than the boys kneeling in front of him.  Put at such a size disadvantage, it is no surprise that Miles outgrew (or didn’t sufficiently grow into) his taste for sports.  One of my favorite details about Miles Miller is his absolute & total disinterest in professional sports.  It makes me swoon.

So – anyway – we went out & bought the ingredients for this cheesecake.  There are three levels to it: the crust, the cheesecake itself & the sour cream topping.  It takes a few steps but none of them are difficult.

My oven must need calibration because I overcooked the cheesecake level a bit & it had browned spots that showed through the topping – so I added sliced, fresh lemon in a partially successful attempt hide them.  Miles felt I had overcooked the crust, too, but, even if I did, it still tasted delicious to me!

For some reason – I couldn’t get a decent shot of this cake – so pardon the underwhelming imagery.  In no way does it reflect upon the lemony deliciousness that is Phil’s Famous Cheesecake!


NOTE!! – Phil suggests cooling this cheesecake in the fridge overnight!




For the crust

1/4 cup pecans – crushed

1/4 cup shredded coconut

1/4 cup brown sugar

1/4 cup self-rising flour

1/4 stick butter


For the cheesecake

12 oz cream cheese – softened

4 TBS lemon juice

1 TBS vanilla

1 cup sugar

2 whole eggs

1 egg yolk

For the sour cream topping

8 oz sour cream

4 TBS sugar

2 TBS lemon juice


For the crust

Mix the ingredients well, press into a buttered 8″ cheesecake (spring form) pan.  Bake at 375 for 10 minutes – being careful not to overcook.  Let cool for 20 minutes.  Heat oven to 400 degrees.



For the cheesecake

Beat the ingredients well & pour on top of the cooled crust.  Bake at 400 for 35 minutes – being careful not to brown the top.  Let cool for 20 minutes.

For the sour cream topping

Mix ingredients & spread on cooled cheesecake.  Bake at 400 for 5 minutes.


Chill in the fridge overnight.  Run a wet blade around the edge of the cake & gently remove the spring form pan.  Slice with a sharp, wet knife.  Or just eat the whole thing!