To Die For Cheesecake Recipe

To Die For CheesecakeThis is my tried and true cheesecake recipe.  I been making it for over fifteen years and no one has ever not loved it.  That could be because of the three pounds of cream cheese in it.  Yes, this is not a dessert for dieters. To Die For Cheesecake

My family opts for gargantuan sized pieces, but a sliver would be enough to satisfy most folks.  A couple of my sons have asked for this as their birthday “cake.”  I have topped it with strawberry, blueberry or cherry topping.   We have topped it with caramel sauce and hot fudge sauce.  All are great.  In fact, it’s even good with no topping at all.

To Die For Fruit Topped New York Style Cheesecake

5.0 from 3 reviews
To Die For Cheesecake Recipe
  • Filling:
  • 3 pounds cream cheese (that is 6 8 oz packages)
  • 1½ cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 Tbsp lemon juice
  • Crust:
  • 1½ cups ground graham crackers (that's one of those sealed packages within a box)(I use whatever I have on hand: graham crackers, animal crackers, vanilla wafers, store bought crispy cookies, etc)
  • ½ tsp cinnamon
  • ½ cup crushed nuts (again, almost any kind works: pecans, hazelnuts, walnuts, almonds)
  • ½ cup butter, melted
  1. Combine crust ingredients and pat into a large spring-form pan.
  2. Bake 10 minutes at 375 degrees.
  3. Remove from oven to cool a bit while you make the filling.
  4. Turn down the oven to 300 degrees.
  5. For filling, beat cream cheese and sugar until smooth.
  6. Scrape down any that gets to high up the bowl.
  7. Add vanilla and eggs and beat. (I like to add the eggs one at a time and then scrape down the bowl).
  8. Add the lemon juice and beat for a few minutes until nice and fluffy.
  9. Pour into the waiting spring-form pan.
  10. Fill another pan (I use a 9X13) with water and place on the bottom shelf of the oven. Put the cheesecake on the top shelf.
  11. Bake for 75 minutes.
  12. Let cool for a while on the counter and then refrigerate overnight or at least 5 hours.
  13. Serve with fruit or caramel or chocolate or plain.
  14. Make sure to keep the leftovers in the fridge.


15 thoughts on “To Die For Cheesecake Recipe

  1. >Wow, I have NEVER seen a cheesecake recipe with that much cream cheese in it. Do you taste the difference? It does look wonderful though.

  2. >How good does this look! It sounds delicious and worth every inch it would put on my hips. Thanks for sharing your recipe with us. Have a wonderful day.

  3. >Gorgeous! Looks so fluffy. Bet this is a crowd pleaser. Thanks so much for linking up at Momtrends. See you next week!

  4. >I like it. When it's time for dessert, let's be decadent. None of that fat-free, sugar-free, artificial-full, chemical-full stuff! Hooray for honest to goodness YUM.

    Thanks for reposting it; so many people don't take the time to dig into archives.

    My "What Did You Bake Today" is up too. 🙂

  5. Thank you for posting this! My mother had this recipe book when I was growing up and this is probably the only recipe we couldn’t resist making on a continual basis. I wanted to add it to my Thanksgiving offering this year. Thank you for helping me out!

  6. I love this recipe!!!! My question is if you’ve made this exact recipe (don’t wanna mess with perfection) and made a peanut butter one?

    1. I have not made it with peanut butter. If I did, however, I think because of fat content, etc, I’d use 5 bricks of cream cheese instead of 6 and I’d use 3/4 cup creamy peanut butter added to the cream cheese and sugar when you cream them together. Also, try using crushed peanut butter cookies in the crust instead of graham crackers. If you try it, please come back and let me know how it turns out!

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