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60 minutes
Prep: 25 minutes
Cook: 20 minutes
2438 calories per serving view nutrition facts
2 servings
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| 32 | ounces | ricotta cheese | softened |
| 24 | ounces | cream cheese | softened |
| 2/3 | cup | sugar | |
| 3 | large | eggs | large, beaten |
| 1 | teaspoon | vanilla extract | |
| 1/2 | box | graham cracker crumbs | |
| 1/4 | pound | butter | unsalted, softened |
Crust:
In a large bowl put graham cracker crumbs.
Knead in 1/2 stick of butter.
Press onto bottom of 9 inch prepared spring form pan.
Chill for about 15 minutes before filling.
Filling:
Dust off the blender.
Drop in 1 tub of ricotta (16 oz) 1 brick of cream chesse (12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of butter.
Blend until smooth. Pour GENTLY on top of crust.
Repeat for second half of ingredients. Bake at 350
| % Daily Value* | |
| Total Fat 207.0g | 318% |
| Saturated Fat 128.0g | 640% |
| Trans Fat 0.0g | |
| Cholesterol 944mg | 315% |
| Sodium 1710mg | 71% |
| Total Carbohydrate 89.0g | 30% |
| Dietary Fiber 0.0g | 1% |
| Sugars 70.0g | |
| Protein 64.0g | 127% |
| Vitamin A | 151% | Vitamin C | 0% | |
| Calcium | 84% | Iron | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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