Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is from a yellowed clipping from Mom's recipe box, at least 25 years old, from the Detroit News. Why the name? No one knows, but speculation has it that its denseness and weight, coupled with a slight sense of exaggeration led to the overstated name for the cake. Don't be put off by that, however. Its texture is unusually creamy and tender, compared to the thick and heavy fillings found in many homemade cheesecakes. Prep time does not include chilling.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Mix cracker crumbs and 1/4 cup of sugar. Stir in butter and cinnamon until crumbs are moist.
  3. Pat evenly onto bottom and sides of 8-inch springform pan. Bake 10 minutes and remove from oven. Let cool.
  4. Reduce oven heat to 275°.
  5. Cream remaining 3/4 cup sugar with softened cream cheese. Add remaining ingredients in order listed. Mix until smooth.
  6. Pour into crust and bake 1 1/2 hours, or until cake is set.
  7. Remove from oven and cool until sides pull away from springform pan.
  8. Unmold and chill in refrigerator, covered loosely, until 30 minutes before serving.


Most Helpful

The flavour was awesome but the texture wasn't what I was looking for. It was light and creamy and I was hoping for something that was more dense.

WizzyTheStick March 07, 2007

I have never made a cheesecake and made this one with ease, I even changed it up a bit. I don't have a springfrom pan so I multiplied the ingredients by 1 1/2 - which made 2 - 8 inch pie plate cheesecakes and 6 mini (tart sized) cheesecakes. I put all of these in the oven together and they had to bake for 1 1/2 hours as well. We topped some slices with "recipe#198021" and ate some slices alone. The flavor is the essence of cheesecake and the texture was actually pretty light. So wonderful!! I will make again and again ... Thanks ElaineAnn!!

Hill Family March 05, 2007

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