Lion House Cheesecake

The Lion House is a historical building in downtown Salt Lake City. It was originally a house belonging to Brigham Young, and is now a restaurant. My mom had a book with several Lion House recipes, and this is one of our favorites to make. I think my favorite part is the cinnamon in the slightly crunchy crust.

I haven’t tried making this gluten free yet, but you’d need to change the crust, either using gluten free “graham” crackers or something like gluten free Oreos.

Lion House Cheesecake

  • Servings: 8
  • Difficulty: medium
  • Print


Creamy filling with an amazing crust.

Ingredients

Crust

  • 1 ½ c. Graham Cracker crumbs, rolled fine (or gluten free graham crackers)
  • 3 Tbsp. Sugar
  • 6 Tbsp. Butter, melted
  • 1 tsp. Cinnamon

Filling

  • 1 ½ lbs. (3 8 oz. Pkgs.) Softened Cream Cheese
  • 1 c. Sugar
  • 3 Eggs
  • ¾ tsp. Vanilla

Directions

For the crust, thoroughly mix ingredients and press into pie pan or spring form pan. 

For the filling, beat cream cheese well. Add sugar a little at a time; add eggs one at a time; add vanilla. Combine thoroughly until smooth. Pour into crust and bake for at least 1 hour at 300° until set. Serve chilled.

 

 


 

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