Graham Cracker Cheese Cake
Creamy and rich, this cheesecake features a graham cracker crust with a smooth cheese filling, perfect for family gatherings or special occasions. Simple to prepare and delightfully flavorful.
Ingredients
Instructions
- Roll graham crackers into crumbs and blend with oleo and 3 tablespoons of sugar.
- Press the mixture into a 9 x 13-inch or larger glass pan.
- Warm the crust in the oven for 5 minutes.
- In a bowl, beat cream cheese until smooth.
- Add cottage cheese, sugar, and eggs to the cream cheese and mix well.
- Pour the filling over the prepared crust.
- Bake at 350°F (175°C) for about 45 minutes or until set.
- Let cool and refrigerate before serving.
Tips & Substitutions
For a richer flavor, consider using a combination of cream cheese and mascarpone. If you want a gluten-free version, substitute the graham crackers with gluten-free cookies or crushed nuts. You can also add a splash of vanilla extract to the filling for extra depth. If you prefer a less sweet cheesecake, reduce the sugar in the filling to suit your taste.
Serving Suggestions
Serve this cheesecake chilled, topped with fresh berries or a drizzle of chocolate sauce for a decadent touch. It pairs beautifully with a side of whipped cream or a fruit compote. For a complete meal, consider serving it alongside a light salad, such as Hawaiian Delight Salad, for a refreshing contrast.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Graham Cracker Cheese Cake contains roughly 503 calories, with 13g protein, 62g carbohydrates, and 22g fat. It is an excellent source of vitamin A (29% of the Daily Value), protein (27% of the Daily Value), and calcium (20% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 584mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. In fact, it often tastes better the next day after the flavors have had time to meld. Just be sure to refrigerate it and cover it well to prevent it from absorbing any odors from the fridge.
What can I use instead of cottage cheese?
If you don't have cottage cheese on hand, you can substitute it with ricotta cheese for a similar texture. Alternatively, blended silken tofu can be used for a dairy-free option that still provides creaminess.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle; it will firm up as it cools. If it's browning too much on top, you can cover it loosely with aluminum foil during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).