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20-Pound Cheesecake

20-Pound Cheesecake created by Hill Family

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.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

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

@ElaineAnn
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@ElaineAnn
Contributor
"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."
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  1. WizzyTheStick
    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.
    Reply
  2. Hill Family
    20-Pound Cheesecake Created by Hill Family
    Reply
  3. Hill Family
    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!!
    Reply
  4. ElaineAnn
    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.
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