| 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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