The only thing I think a cheesecake lover could love more than cheese cake is a giant cheese. Which is exactly what this recipe will give you. I made this one Thanksgiving in Canada and there wasn’t a slice left. Now every winter holiday the family ask me to make one (Yes that means thanksgiving, Christmas, and New Years.) So far I make it only for Christmas but whose knees what next year may bring :).
- Five 8 OZ packages of Cream Cheese (Thats 2 1/2 pounds cream cheese)
- 4 Ounces Unsalted Butter
- 8 Ounces Sour Cream
- 1 3/4 Cups Sugar
- 5 Large Eggs
- 2 Egg Yolks
- 1 Teaspoon Vanilla Extract
- 4 Ounces Graham Crackers Crums
- 1/3 Cup Sugar
- 4 Tablespoons Salted Butter (Melted)
Step 1 Preheat oven to 375
Step 2 Line spring form pan with parchment paper on the sides and bottom of the pan to prevent cake from sticking and leaking.
Step 3 Mix graham cracker crumbs and butter together until well incorporated, and press them evenly into the bottom of the pan. Bake until golden brown for 15 minutes. Let cool while preparing the rest of the cake.
Step 4 In a stand mixer mix is all wet ingredients plus the sugar until creamy and well combined. Make sure all of the sugar is dissolved.
Step 5 Pour mixer into spring form pan and do Step 6 Before placing cake into oven.
Step 6 Fill an over safe bowl with cold water and place at the very bottom of the oven. Under the rack the cake will be places on.
Step 7 Place cake in oven and bake for 1 hour or until he cake is golden brown on top. Cake should be stiff on the sides and slightly wiggly in the center.
Step 8 Place cake in the refrigerator over night or for 8 hours and enjoy 🙂