20 Pound Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
• Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
• Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
• Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Steps:

• Preheat oven to 350°.
• Mix cracker crumbs and 1/4 cup of sugar. Stir in butter and cinnamon until crumbs are moist.
• Pat evenly onto bottom and sides of 8-inch springform pan. Bake 10 minutes and remove from oven. Let cool.
• Reduce oven heat to 275°.
• Cream remaining 3/4 cup sugar with softened cream cheese. Add remaining ingredients in order listed. Mix until smooth.
• Pour into crust and bake 1 1/2 hours, or until cake is set.
• Remove from oven and cool until sides pull away from springform pan.
• Unmold and chill in refrigerator, covered loosely, until 30 minutes before serving.