Philly 3-step cheesecake,plus

Yield: 8 Servings

Measure Ingredient
2 packs Cream cheese,softened
½ cup Sugar
½ teaspoon Vanilla
2 \N Eggs
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

Similar recipes