Mary Ann'S World Famous Cheesecake
Mary Ann's Cheesecake features a crunchy graham cracker crust infused with cinnamon and brown sugar, providing a perfect base for a rich, creamy cheesecake filling suited for gatherings.
Ingredients
Instructions
- Mix together the graham cracker crumbs, brown sugar, and cinnamon.
- Add the melted butter and combine thoroughly.
- Press the mixture into a 9-inch spring-form pan using wax paper.
- Proceed with the cheesecake filling and baking as per the full recipe instructions.
Tips & Substitutions
For a more flavorful crust, consider adding a pinch of nutmeg or using whole wheat graham cracker crumbs. If you're out of graham crackers, crushed cookies like digestive biscuits or vanilla wafers make great substitutes. Ensure your melted butter is not too hot to avoid clumping. For a thicker crust, increase the graham cracker crumbs by half a cup.
Serving Suggestions
This cheesecake pairs beautifully with fresh fruit toppings, such as strawberries or blueberries, or a drizzle of chocolate sauce. Serve with a dollop of whipped cream for added richness. It also goes well with coffee or a dessert wine for a delightful end to any meal. For a fun twist, try serving it alongside slices of Eclair Cake Made Lite.
Storage & Reheating
Store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 5 days. For longer storage, you can freeze slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Ann'S World Famous Cheesecake contains roughly 161 calories, with 0g protein, 32g carbohydrates, and 4g fat.
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 use a different type of cookie for the crust?
Yes, you can use crushed cookies like Oreos, vanilla wafers, or even shortbread for a different flavor profile. Each type will impart its own unique taste to the crust. Just ensure the texture is crumbly to hold together when pressed into the pan.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will continue to firm up as it cools. Avoid overbaking to prevent cracks on the surface, which can occur if the cheesecake is left in the oven for too long.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator. In fact, allowing it to chill overnight enhances the flavor and texture. Just be sure to cover it well to prevent it from absorbing any odors from the fridge.
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).