4 1/2 pkgs of 8 oz. cream cheese (36 oz)

8 Egg yolks

6 egg whites

5 tbsp powdered sugar

1 tsp vanilla

1 can Eagle brand milk

1 pt. sour cream (16 oz. container)

Use 11x13 pan (approx)

Preheat oven to 275 degrees.

Cream the cheese with electric mixer, add egg yolks several at a time, mix well. Add pinch of salt. Add 2 heaping tbsp's powdered sugar and mix well. Add 1 tsp vanilla and 1 can Eagle Brand milk, mix well. Add sour cream, mix well. Beat egg whites (in seperate bowl) until foamy and forms peaks. Add 2 tbsp powdered sugar and a little vanilla, beat well. Fold egg whites into cheese mixture. Add entire mixture to pan lined with graham cracker crumbs. Sprinkle top with additional crushed graham cracker crumbs. Bake 1 hour at 275 degrees, shut off heat and let cake remain in oven for 45 mins. After 45 mins, open oven door and let remain in oven to cool.


2 Inner packets (approx 20 crackers) graham crackers rolled until crumbed. Add 1/2 tsp cinnamon and 1/2 cup sugar, mix together. Remove two big handfuls to use for topping. Use 1/4 lb. melted oleo to mix with crumbs. Grease pan with oleo and press into pan.

This recipe was developed by my mother-in-law, Martha Marszalek, and is very light and airy.