The Classic - New York Cheesecake

A Little History

Cheesecake was already a popular dish in ancient Greece before Romans adopted it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus in the 5th Century BC, who wrote a book on the art of making cheesecakes. Enjoy!


  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

A Labor Day Treat


A free slice of our New "Hire Me" Cheesecake.

The reason an individual is out of work can affect his/her appetite, but they still should have a taste of something sweet.

Savannah Cheese Cake Factory believes that everyone should eat cheese cake regardless of their economic situation.

Use Twitter to direct message your email address for instructions.

Cookies and Creme Cheese Cake

This Week's Favorite Cheesecake - Cookies and Creme

An easy no-bake cheesecake recipe.


  • 24 chocolate sandwich cookies (oreos), finely crumbled, about 2 cups
  • 6 tablespoons margarine, room temperature
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 3/4 cup milk
  • 1 cup heavy cream, whipped
  • coarsely crumbled chocolate sandwich cookies (Oreos), about 1 to 1 1/2 cups


Combine fine cookie crumbs and soft margarine; press into bottom of 9-inch springform pan. In a saucepan, soften gelatin in cold water; stir over low heat until dissolved. In a mixing bowl, combine cream cheese and sugar, mixing at medium speed of an electric hand-held mixer until well blended, Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set; fold in whipped cream. Reserve 1 1/2 cup cream cheese mixture; pour remaining cream cheese mixture over crust. Top with coarsely crumbled cookies then remaining cream cheese mixture. Chill until firm.