New York-Style Cheesecake with NABISCO Grahams

New York-Style Cheesecake with NABISCO Grahams


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

Nutrition per serving

  • Calories


  • Total fat

    28 g

  • Saturated fat

    16 g

  • Trans fat

    1.5 g

  • Cholesterol

    150 mg

  • Sodium

    280 mg

  • Carbohydrate

    29 g

  • Dietary fiber

    0 g

  • Sugars

    20 g

  • Protein

    6 g

  • Vitamin A

    20 %DV

  • Vitamin C

    0 %DV

  • Calcium

    10 %DV

  • Iron

    4 %DV


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.

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.

Pour evenly over crusts. Bake in 325°F oven with water bath for 1 hour 10 minutes or until center is set.

Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours before serving.


Serving Suggestion

  • Serve with fresh strawberries and strawberry sauce.