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Ingredients
| graham cracker crumbs: 1 1/2 cups |
| granulated sugar: 1 cup |
| salted butter: 8 Tbl (melted) |
| ground cinnamon: 1/2 tsp |
| cream cheese: 1 8oz package (softened) |
| sour cream: 1 cup |
| heavy whipping cream (fluid): 1 cup |
| salt: 1/4 tsp |
| eggs: 3 |
| eggs: 2 (yolks) |
| lemon juice: 1 tsp |
| vanilla extract: 1/4 tsp |
20-Pound Cheesecake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
10 serving(s)
Tags
- 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.