New York-Style Cheesecake with NABISCO Grahams



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

Nutrition per serving

Calories390 Total fat28 gSaturated fat16 gTrans fat1.5 gCholesterol150 mgSodium280 mgCarbohydrate29 gDietary fiber0 gTotal Sugars20 gProtein6 gVitamin A20 %DVVitamin C0 %DVCalcium10 %DVIron4 %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.

© Mondelēz International group