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Mary's Cheesecake 24

Mary's Cheesecake

"This recipe was passed down from my husband's grandmother. You will love this New York-style cheesecake. The longer it's refrigerated, the better. Enjoy!"
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2 h servings 525 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 39.7 g
  • 61%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and margarine until well blended . Press mixture into a 9 inch springform pan.
  2. In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice and vanilla. Beat together, and then pour into cream cheese mixture. Mix well. Pour filling into prepared graham cracker crust.
  3. Bake in the preheated oven for 65 minutes. Turn off oven, and cool cake in oven for 30 minutes. Prop door open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate for as long as possible before serving.

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Read all reviews 60
  1. 65 Ratings

Most helpful positive review

I absolutely loved it and so did everyone else (10 people to be exact!) Okay so I fixed it up a little. I did not use the lemon juice instead I put in more vanilla extract, I used 4 eggs instea...

Most helpful critical review

Nice flavor. Way too much batter. I think I could have probably made 2 cheesecakes from the amount. I made 1 overflowing cheesecake and 18 minicheesecakes. The top totally cracked around all of ...

Most helpful
Most positive
Least positive

I absolutely loved it and so did everyone else (10 people to be exact!) Okay so I fixed it up a little. I did not use the lemon juice instead I put in more vanilla extract, I used 4 eggs instea...

I decided to try something new from the usual recipe I use. I found this recipe and gave it a try and have to say that it is the BEST CHEESECAKE EVER!! I took other users advice and used a 10 in...

I'm giving this recipe four stars, because it's good. The directions were off a lot. First, there is way, way, way too much for a 9 inch pan. I used a 11 inch pan, and it filled it perfectly. ...

This was, by far the BEST CHEESECAKE I have ever had, nevermind that I have made. Even with the heavy-sounding ingredients, it was so light and fluffy. I used a 10 inch springform and it was com...

This is one of the best cheesecakes I have ever eaten. It takes a little bit of work, but it is worth it. I ended up with enough mix to make 2 pies, which was great because we got to keep one ...

I used this recipe the first time I ever made a cheesecake and it was wonderful. I will use it again and again.

Made this at Christmas and it was so hectic I didn't get around to reviewing it until now! Terrific cheesecake recipe! My first "real" cheesecake and it came out delicious! I followed directions...

I made this cheesecake this past weekend and it really turned out great. I used the water bath when I baked it. It was smooth and really good tasting, got a lot of comments on it. I would make...

This is by FAR one of the best cheescase recipes I've found. And she's not kidding about the longer you leave in the fridge. Overnight is best. YUMMY!!!!! From all who've had it. EXCELLENT ...

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