Cheesecake for a Crowd
Perfect for parties, potlucks, or big family gatherings, "Cheesecake for a Crowd" delivers all the indulgence of your favorite creamy dessert on a grand scale. This recipe transforms classic cheesecake into a large-format treat, baked in a sheet pan to yield 24 generously sized servings. Featuring a buttery graham cracker crust and an ultra-smooth filling made with cream cheese, sour cream, and vanilla, it's the ideal dessert for feeding a crowd without compromising on flavor. The gradual cooling process ensures the cheesecake has a flawless texture, while the option to top it with fruit compote, whipped cream, or chocolate sauce makes it easily customizable for any occasion. Whether you're celebrating a special event or hosting a casual gathering, this crowd-pleasing recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 3 cups (crumbled) Graham crackers
- 0.75 cups (for crust) Granulated sugar
- 0.75 cups (melted) Unsalted butter
- 48 ounces (softened, 6 packages of 8 ounces each) Cream cheese
- 2 cups (for cheesecake filling) Granulated sugar
- 2 cups Sour cream
- 0.5 cups Heavy cream
- 3 tablespoons All-purpose flour
- 1.5 tablespoons Vanilla extract
- 5 whole Large eggs
Instructions
Preheat your oven to 325°F (160°C). Grease and line a 12x18-inch sheet pan (rimmed baking sheet) with parchment paper.
In a large mixing bowl, combine the graham cracker crumbs and 3/4 cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and hold together when pressed.
Press the crumb mixture evenly into the bottom of the prepared sheet pan, creating a firm and even crust. Set aside.
In a large mixing bowl or stand mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
Add the 2 cups of granulated sugar to the cream cheese and beat until well combined and fluffy, about 2 minutes.
Mix the sour cream, heavy cream, all-purpose flour, and vanilla extract into the cream cheese mixture until smooth.
Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix to avoid incorporating too much air into the batter.
Pour the cheesecake batter into the prepared crust, spreading it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Avoid overbaking.
Once baked, turn off the oven and prop the door open slightly. Leave the cheesecake in the oven for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set completely.
Slice the chilled cheesecake into squares or rectangles and serve. Top with your choice of fruit compote, whipped cream, or chocolate sauce, if desired.
Nutrition Facts
Calories |
9850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 964.4 g | 1236% | |
| Saturated Fat | 560.2 g | 2801% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3071 mg | 1024% | |
| Sodium | 8877 mg | 386% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 133.8 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2745 mg | 211% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2929 mg | 62% | |
*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.
