Yield: 8 Servings
|2 packs||Cream cheese,softened|
|1 \N||Graham cracker crust,|
|\N \N||Ready to use|
1. MIX 2 pkg (250g each( Regular or Light Philadelphia Cream Cheese, softened, ½ Cup (125 mL) sugar and ½ tsp (2 mL) vanilla with electric mixer at medium speed until well blended. Add 2 eggs; mix until blended. 2.
POUR inta a (9"/23cm) ready-to-use graham cracker crumb crust. 3. BAKE @ 350F (180C) for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
FREEZE IT. Your cheesecake will cut more easily when it's frozen and will leave you with a clean knife too. Perfect for one or many.
.....FOR PUMPKIN CHEESECAKE, Stir ½ cup (125 mL) canned pumpkin, ½ tsp (5 mL) cinnamon and ⅛ tsp (1 mL)each: ground cloves and nutmeg into batter. Serve with Coll Whip Whipped Topping.
.....FOR CHERRY, top chilled baked cheesecake with 1 can (19 oz/540 mL) cherry pie filling.
.....FOR OREO CHEESECAKE, pour half the batter into crumb crust, sprinkle 12 Oreo Sandwich Cookies, broken into pieces. Pour on remaining batter.
Source: What's Cooking Magazine Fall Issue #22; Sept/98 by Kraft Courtesy of:
Kathleen's Recipe Swap Page recipes@...
Posted to MM-Recipes Digest by Recipes <recipes@...> on Aug 21, 1999