| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 8 | Servings | |
INGREDIENTS
| 2 | pk | Cheam cheese,softened (8oz) |
| 1/2 | c | Sugar |
| 1/2 | ts | Vanilla |
| 2 | Eggs | |
| 1 | Graham-cracker crust,9" |
INSTRUCTIONS
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well-blended. Pour into crust. Bake at 350'F. for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight, Makes 8 servings. NOTE: You can also use lighter Neufchatel-type cheese. Variations: For chocolate, melt four squares of semi-sweet baking chocolate; add after eggs and mix until blended. For candy version, sprinkle 1 cup of chopped candy bars on top of cake before baking. For pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon and a dash each of nutmeg and cloves in the first step. Then add eggs and proceed as directed. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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