20 Pound Cheesecake
Prepare to indulge in the ultimate dessert extravaganza with this show-stopping 20 Pound Cheesecake! This oversized, velvety cheesecake is a decadent masterpiece, boasting 8 pounds of cream cheese and a perfectly balanced richness from sour cream, sugar, and a hint of vanilla. Its buttery, graham cracker crust provides just the right amount of crunch to complement the creamy, luscious filling. Topped with a smooth layer of tangy sour cream topping, this crowd-pleasing dessert is perfect for celebrations, gatherings, or satisfying a serious sweet tooth. With a towering size that serves up to 50 guests, this cheesecake is baked low and slow for the perfect texture, ensuring every slice is a flawless blend of creamy decadence and irresistible flavor. Whether you're hosting a holiday party or treating yourself to an unforgettable dessert, the 20 Pound Cheesecake is bound to impress! Keywords: cheesecake recipe, large cheesecake, crowd-pleasing desserts, creamy cheesecake, homemade cheesecake, graham cracker crust, festive dessert ideas.
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Recipe Information
Ingredients
- 8 pounds Cream cheese
- 4 cups Granulated sugar
- 12 pieces Large eggs
- 6 cups Sour cream
- 4 tablespoons Vanilla extract
- 6 cups Graham crackers (crushed)
- 1.5 cups Butter (melted)
- 0.5 cups Powdered sugar
- 1 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C). Grease and line a 14-inch springform pan with parchment paper to prevent sticking.
In a large mixing bowl, combine the crushed graham crackers, melted butter, powdered sugar, and a pinch of salt. Mix until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly into the base of the springform pan to form an even crust. Use the back of a measuring cup to compact it tightly. Set aside.
Using a stand mixer or large mixing bowl with an electric hand mixer, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar to the cream cheese, beating until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Fold in 4 cups of the sour cream by hand to retain a creamy texture. Mix gently until just combined.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips. Bake the cheesecake in the preheated oven for 90-120 minutes, or until the edges are set, but the center still has a slight jiggle.
While the cheesecake bakes, prepare the sour cream topping. Combine the remaining 2 cups of sour cream with 2 tablespoons of granulated sugar and stir until smooth. Set aside.
Once the cheesecake is done baking, remove it from the oven and let it cool for 10 minutes. Spread the sour cream topping evenly over the top of the cheesecake.
Return the cheesecake to the oven and bake for an additional 10 minutes to set the topping.
Remove the cheesecake from the oven and let it cool completely to room temperature. Once cooled, cover and refrigerate for at least 6 hours or overnight to fully set.
When ready to serve, run a knife around the edge of the springform pan to loosen the cheesecake. Release the sides of the pan and carefully transfer the cheesecake to a serving platter.
Slice into generous portions and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
25363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1937.7 g | 2484% | |
| Saturated Fat | 1132.0 g | 5660% | |
| Polyunsaturated Fat | 53.7 g | ||
| Cholesterol | 7359 mg | 2453% | |
| Sodium | 19150 mg | 833% | |
| Total Carbohydrate | 1731.0 g | 629% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 1270.1 g | ||
| Protein | 392.5 g | 785% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 5990 mg | 461% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 6882 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
