Servings: 64 servings or 4 cheesecakes, 16 servings each
  • 12 lb. cheesecake batter, prepared
  • 2-1/2 lb. NABISCO Graham Cracker Crumbs
  • 1-1/2 lb. sugar, divided
  • 14 oz. butter, melted
  • 4 each vanilla beans
  • 4 lb. sour cream
  • 4 tsp. vanilla extract


Nutritional facts are based on a single serving
Total fat 45g
Saturated fat 27g
Trans fat 2.5g
Cholesterol 210mg
Sodium 530mg
Carbohydrate 52g
Dietary fiber 1g
Sugars 33g
Protein 9g
Calcium 10%DV
Iron 6%DV


  1. Let  cheesecake batter stand at room temperature 1 hour.
  2. Mix  graham crumbs, 1-1/3 cups of the sugar and butter; press onto bottoms and 2 inches up sides of 4 (9-inch) springform pans, adding 1 lb. crumb mixture to each pan.
  3. Bake  in 325ºF standard oven 10 min. Cool.
  4. Pour  3 lbs. of cheesecake batter into each crust. Place in water bath, using separate water-filled pan for each cheesecake.
  5. Bake  1 hour 25 min. to 1 hour 30 min. or until centers are almost set. Meanwhile, scrape seeds from vanilla beans; place in medium bowl. Add remaining 1-1/3 cups sugar, sour cream and vanilla extract; mix well.
  6. Spread  2 cups sour cream mixture over each cheesecake; bake 10 min. Cool completely. Refrigerate several hours or overnight.
  7. Scrape seeds from additional 1/2 vanilla bean into each tub of cheesecake batter before pouring over crust so both the batter and topping are flavored with the vanilla.

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