Come on, people, it’s Cheesecake and we LOVE it. From whole cheesecakes to cheesecakes pops and even cheesecake shots, our favorite! Add your favorite treats to this cheesecake recipe including chocolate chips, M&M’s, cinnamon, OREO crumb, lemon zest…the list is endless.



  • 6 cups (1 lbs. 10oz) – Graham crackers crumbs
  • 1 1/2 cup (12 oz) – Sugar
  • 12 oz – Butter (melted)

CHEESECAKE** – Yields 5.5 lbs. of batter

  • 48 oz (3 lbs.) – Cream cheese
  • 24 oz – Sugar
  • 12 each – Eggs
  • 2 Tbsp. – Lemon juice
  • 2 Tbsp. – Vanilla extract


  1. Preheat oven to 300 for 20-25 min
  2. In small bowl combine graham crumbs, sugar and butter, mix well
  3. Press crumb mix into bottoms of pans
  4. Cream the cream cheese with the sugar
  5. Cream until smooth
  6. Add eggs slowly
  7. Add lemon and vanilla
  8. Scrape bowl throughout mixing to incorporate all ingredients well
  9. Weigh out appropriate batter for prepared pan
  10. Place pans in a water bath and bake at 300* for 20-25 min. or until done
  11. Turn off the oven and leave cheesecake in oven for 30 min-1 hour
  12. After baking let cool and chill overnight

*Recipe can be gluten free and made without graham cracker crust

**Extra batter can be frozen for up to 1 month

 What to Expect

A 10″round pan will use about 3.5 lbs of batter. The crumb recipe produces 10 oz of crumbs!
Here are some cheesecake pops made by VIVA Pops. An awesomely fun, woman-owned, local San Diego retailer of frozen delectables. They use our cheesecake recipe!

Have fun making this recipe for your friends and family. Please share your creations to our Facebook page, we would love to see them all!

-Elaine & Donna