20-Pound Cheesecake

photo by Hill Family

- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1 1⁄2 cups graham cracker crumbs
- 1 cup sugar
- 8 tablespoons butter, melted
- 1⁄2 teaspoon cinnamon
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 cup heavy cream
- 1⁄4 teaspoon salt
- 3 eggs
- 2 egg yolks
- 1 teaspoon lemon juice
- 1⁄4 teaspoon vanilla extract
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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Reviews
-
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!!
RECIPE SUBMITTED BY
ElaineAnn
United States