Servings: 48 servings or 4 (9-inch) cheesecakes, 12 servings each
  • 1 lb. plus 4 oz. NABISCO Graham Cracker Crumbs
  • 2 lb. granulated sugar, divided
  • 6 oz. unsalted butter, melted
  • 2 lb. plus 12 oz. sour cream
  • 2 lb. eggs
  • 6 lb. cream cheese


Nutritional facts are based on a single serving
Calories 390
Total fat 28g
Saturated fat 16g
Trans fat 1.5g
Cholesterol 150mg
Sodium 280mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 20g
Protein 6g
Calcium 10%DV
Iron 4%DV


  1. Mix  graham crumbs, 8 oz. of the sugar and the butter. Press firmly onto bottom of each of four 9-inch spring-form pans. Bake in a preheated 325°F oven for 10 minutes. Remove from oven and cool while preparing filling.
  2. Place  cream cheese and remaining 24 oz. sugar in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
  3. Pour  evenly over crusts. Bake in 325°F oven with water bath for 1 hour 10 minutes or until center is set.
  4. Run  knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours before serving.
  5. Serving Suggestion

    Serve with fresh strawberries and strawberry sauce.

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