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cheesecake in white baking dish with one slice removed
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5 from 3 votes

Classic Woolworth Cheesecake

Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: classic woolworth cheesecake
Servings: 9 servings
Calories: 634kcal


  • 3 oz. lemon gelatin
  • 1 cup water boiling
  • 3 cups graham crackers crushed into crumbs, divided
  • 8 tbsp butter unsalted (1 stick)
  • 8 ounces cream cheese 1 block
  • 1 cup sugar
  • 5 tbsp lemon juice use fresh lemon juice from lemons
  • 1 ½ cups heavy whipping cream


  • In small saucepan, boil water and pour in lemon gelatin. Stir until dissolved. Cool until slightly thickened.
  • While the gelatin is cooling, place the graham crackers in a food processor and pulse until you get crumbs. If you don’t have a food processor, place graham crackers in a zip top bag and crush with mallet or rolling pin. Reserve ¼ of the graham cracker crumbs for the top of the cheesecake.
  • Melt butter in microwave or on top of stove and pour over the graham cracker crumbs. Stir to combine.
  • Spray the bottom of a 9x13 baking dish, then press the graham cracker crumb mixture onto the bottom of the pan to form the crust.
  • In chilled mixing bowl, add whipping cream and beat on high until whipped cream is formed and is light and fluffy.
  • In medium-sized mixing bowl, mix together cream cheese, sugar, and lemon juice until combined and smooth.
  • Add thickened gelatin and stir to combine.
  • Fold in whipped cream mixture.
  • Spread cheesecake filling on top of graham cracker crust and smooth the top with a spatula. Sprinkle top with remaining graham cracker crumbs.
  • Chill at least 2 hours or overnight.


Serving: 1serving | Calories: 634kcal | Carbohydrates: 63g | Protein: 6g | Fat: 41g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 482mg | Potassium: 147mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1387IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 2mg