Carl's World Famous Cheesecake
Prep time
Cook time
Total time
Here's Carl's world famous cheesecake recipe so you can try it for yourself!
Recipe type: Dessert
Serves: 10
  • 2 cup graham cracker or cookie crumbs
  • 6 tablespoon butter, melted
  • 6 tablespoon sugar
  • 4 8-oz packages of cream cheese (NOT Philly)
  • 1 cup sugar
  • 4 eggs
  • 8-oz vanilla or plain yogurt (or any flavor yogurt you want the cake to taste like—Key Lime, Dutch Apple, etc)
  1. Preheat oven to 325°F.
  2. Mix crust ingredients together, and spread around the bottom of a 9" or 10" spring form pan evenly and tamp it down with something flat. (Morton Salt boxes work pretty well.)
  3. Bake at 325°F for 10 minutes.
  4. Remove from oven, set aside, and preheat oven to 450°F.
  1. Mix the cream cheese and sugar really well, scraping the bowl a couple of times to make sure you get everything mixed.
  2. Add the eggs one at a time, and mix in really well before you add the next one.
  3. Add the yogurt and mix well.
  4. Pour into the spring form cake pan, bake at 450°F for 10 minutes.
  5. Reduce oven temp to 300°F and continue to bake for about an hour.
  6. When it’s done, the top will be brown and it should rise up out of the pan a little. To check if it’s done, just tap the oven rack it’s on and if the middle is set firm, take it out.
  7. If you have a broiler you can toast the top of it under the broiler, like a marshmallow, it keeps them from splitting and if you put something on top of the cake it'll hold it there instead of it running off the side. Just keep your eye on it, you might have to rotate it slightly to make sure the entire top gets browned evenly.
  8. Let it cool for about an hour, then put it in the freezer (in the pan) overnight and take it out of the pan the next morning while it’s still frozen. It’s a LOT easier to take out of the pan if frozen, trust me.
  9. Let it thaw out and eat it.
Crust Note: I use graham cracker crumbs, but you can use any type of cookies you want for the crust if your grind them into crumbs. If you’re going to use something like a Pecan Sandie or Ginger Snap for the crust, use about half graham cracker crumbs and then whatever you want to use.
Recipe by Fat-Burning Man at