Decadent Cheesecake

Decadent Cheesecake

Category: Desserts

  • Recipe serves 12 servings

  • Prep Time 15 min

  • Cook Time 1 hr 30 min


  • 2 cups graham cracker crumbs

  • 2 cups sugar, divided

  • 1/2 tsp. ground cinnamon

  • 6 Tbsp. I Can’t Believe It’s Not Butter!® All Purpose Sticks

  • 4 packages (8 oz. ea.) cream cheese, softened

  • 1/4 cup all-purpose flour

  • 1/4 cup lemon juice

  • 7 eggs, lightly beaten

  • 2 cups heavy cream

  • 1/2 cup evaporated milk or or regular milk

  • 2 tsp. vanilla extract


  • Place 13 x 9-inch pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.

  • Combine graham cracker crumbs, 1/2 cup sugar and cinnamon in medium bowl. Blend in 6 tablespoons melted I Can’t Believe It’s Not Butter!® All Purpose Sticks. Press crumb mixture on bottom and halfway up sides in 10-inch springform pan; set aside.

  • Beat cream cheese with remaining 1-1/2 cups sugar in large bowl with electric mixer 3 minutes or until smooth. Beat in remaining 1/2 cup melted I Can’t Believe It’s Not Butter!® All Purpose Sticks, flour and lemon juice. Gradually beat in eggs, cream, milk and vanilla until smooth. Pour into prepared pan. Arrange pan on middle rack in oven.

  • Bake 1 hour. Decrease oven temperature to 300° and bake an additional 30 minutes or until almost set in center. Turn off oven without opening the door and let cheesecake stand in oven 1 hour. Cool completely on wire rack. Cover and refrigerate overnight.

Read Nutritional Facts