INGREDIENTS

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

NUTRITION FACTS

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
Vitamin A 30%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 6%DV

DIRECTIONS

  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.
0 Ratings
You have already rated

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.