| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Philadelphia | Desserts | 8 | Servings |
INGREDIENTS
| 2 | pk | Cream cheese,softened |
| 1/2 | c | Sugar |
| 1/2 | ts | Vanilla |
| 2 | Eggs | |
| 1 | Graham cracker crust, | |
| Ready to use |
INSTRUCTIONS
1. MIX 2 pkg (250g each( Regular or Light Philadelphia Cream Cheese, softened, 1/2 Cup (125 mL) sugar and 1/2 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 1/2 cup (125 mL) canned pumpkin, 1/2 tsp (5 mL) cinnamon and 1/8 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@escape.ca http://www.escape.ca/~myhome/recipes Posted to MM-Recipes Digest by Recipes <recipes@escape.ca> on Aug 21, 1999
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