Classic New York Cheesecake with NABISCO Grahams



48 servings or 4 (9-inch) cheesecakes, 12 servings each
  • 1¼ lb.NABISCO Graham Cracker Crumbs
  • 2½ lb.sugar, divided
  • 12 oz.unsaltedbutter, melted
  • 10 lb.cream cheese, softened
  • 3 oz.flour
  • 1¼ oz.vanilla
  • 2 lb.sour cream
  • 2 lb.eggs

Nutrition per serving

Calories590 Total fat44 gSaturated fat25 gTrans fat2 gCholesterol200 mgSodium420 mgCarbohydrate39 gDietary fiber0 gTotal Sugars26 gProtein9 gVitamin A30 %DVVitamin C0 %DVCalcium10 %DVIron6 %DV

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.

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.

Pour over crusts.

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.

© Mondelēz International group