Servings: 48 servings or 4 (9-inch) cheesecakes, 12 servings each
  • 1-1/4 lb. NABISCO Graham Cracker Crumbs
  • 2-1/2 lb. sugar, divided
  • 12 oz. unsalted butter, melted
  • 10 lb. cream cheese, softened
  • 3 oz. flour
  • 1-1/4 oz. vanilla
  • 2 lb. sour cream
  • 2 lb. eggs


Nutritional facts are based on a single serving
Calories 590
Total fat 44g
Saturated fat 25g
Trans fat 2g
Cholesterol 200mg
Sodium 420mg
Carbohydrate 39g
Dietary fiber 0g
Sugars 26g
Protein 9g
Calcium 10%DV
Iron 6%DV


  1. Mix  graham crumbs, 1 cup of the sugar and the butter. Press onto bottom of 4 (9-inch) springform pans. Refrigerate until ready to use.
  2. Place  cream cheese, remaining 1 qt. sugar, the flour and vanilla in 12-qt. bowl of mixer fitted with paddle attachment. Beat on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl. Blend in sour cream. Add eggs, 1 at a time, mixing just until blended after each addition.
  3. Pour  over crusts.
  4. Bake  in 325ºF-standard oven 1 hour 10 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours or up to 24 hours.

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