24 ounces graham cracker crumbs
12 ounces granulated sugar
12 ounces margarine, melted
72 ounces cream cheese
19 ounces eggs (about 11 total)
18 ounces granulated sugar
2 tablespoons vanilla
1 1/4 quarts sour cream
4 ounces granulated sugar
1 1/2 teaspoons vanilla
4 ounces graham cracker crumbs
Servings: 48
1. Combine crumbs, sugar, and melted margarine. Place 1 cup crumb mixture into each of six 8-inch pie pans or six 6x6-inch square cake pans. Press crumbs to sides and bottom of pans.
2. Let cheese stand until it reaches room temperature. Cream until smooth, using flat beater.
3. Add eggs slowly to cream cheese while beating.
4. Add 1 lb 2 oz sugar and vanilla to cheese mixture. Beat on high speed for about 5 minutes. Place about 3 cups filling in each shell. Bake at 350°F for 30-35 minutes or until set. Do not overbake.
5. Mix sour cream, 4 oz sugar, and vanilla. Spread 1 cup topping on each cake.
6. Sprinkle with a few graham cracker crumbs. Bake 10 minutes.
Yield: 6 3/4 inch cakes
12 ounces granulated sugar
12 ounces margarine, melted
72 ounces cream cheese
19 ounces eggs (about 11 total)
18 ounces granulated sugar
2 tablespoons vanilla
1 1/4 quarts sour cream
4 ounces granulated sugar
1 1/2 teaspoons vanilla
4 ounces graham cracker crumbs
Servings: 48
1. Combine crumbs, sugar, and melted margarine. Place 1 cup crumb mixture into each of six 8-inch pie pans or six 6x6-inch square cake pans. Press crumbs to sides and bottom of pans.
2. Let cheese stand until it reaches room temperature. Cream until smooth, using flat beater.
3. Add eggs slowly to cream cheese while beating.
4. Add 1 lb 2 oz sugar and vanilla to cheese mixture. Beat on high speed for about 5 minutes. Place about 3 cups filling in each shell. Bake at 350°F for 30-35 minutes or until set. Do not overbake.
5. Mix sour cream, 4 oz sugar, and vanilla. Spread 1 cup topping on each cake.
6. Sprinkle with a few graham cracker crumbs. Bake 10 minutes.
Yield: 6 3/4 inch cakes
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