Donna's Famous Cheesecake Recipe -
Donna's Famous Cheesecake Recipe

Donna's Famous Cheesecake

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"Vanilla cheesecake with a graham cracker crust. Best served after overnight refrigeration."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch cheesecake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the butter or margarine with your hands. Flatten out crust on the bottom of the springform pan.
  3. In a large bowl, beat softened cream cheese until smooth. Beat in sweetened condensed milk and mix until combined well. Add the eggs, sour cream and vanilla, and continue to beat. Mix until very smooth, and pour mixture into the springform pan. Sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter.
  4. Bake for 45 to 50 minutes. Let stand and cool. Refrigerate to chill.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2003

Loved this recipe-took it to my parent's for my Dad's birthday-everyone loved it! To the crust I added more butter and also 1/4C of sugar. Thanks a bunch!

Most Helpful Critical Review
Aug 28, 2010

I was pretty disappointed with this cake as it was very bland. I was very surprised considering all the rave reviews. This is my first negative review. I even added 1/4 c of sugar but it didn't help.


79 Ratings

Mar 26, 2005

Delicious cheesecake. Not too hard to make either! Though I did find that I needed more than 1 1/2 tablespoons of butter for the crust. I baked mine with a panful of water in the oven and it didn't get cracks in the top. Also, I let it sit in the oven to cool for 1 hr then refrigerated it overnight. It came out great.

Dec 23, 2003

Making cheesecakes are something I do well and enjoy making them... I came across this recipe and I had a lot of compliments. This will be something I will make again and tell others... Thank you, Monika from Hawaii

Feb 15, 2006

I made this for my son's birthday & it was fabulous! I did not use a water bath but instead put a pan of hot water on the lower cracks! I micrwaved strawberry jam for a few seconds to make it saucier & drizzled the cheesecake w/ that. Will make again... maybe next time w/ some blueberries & whipped cream!

Jul 21, 2005

This recipe is the perfect combination of simplicity, richness, and creaminess! The cheesecake was smooth as silk and was utterly divine. The only change I made was to add some grated lemon and lime zest for a little flavor. It is a heavier cheesecake and should be served in small slices, or it is just too much. But that's the way we like it here! This is a good base for other flavored cheesecakes, and is thick enough to swirl in other ingredients. Thanks for sharing the recipe!

Mar 07, 2003

This cheesecake is very creamy and fairly easy to make. I would definitely give this recipe to my friends. It's a keeper!

Dec 07, 2010

I love this cheesecake recipe. I used one package 1/3 fewer calories and two regular to cut down on the calories (I know why bother) but it didn't effect the test at all. I served it with frozen strawberries no sugar added (splenda) GREAT RECIPE. I will make again!


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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