Philly 3-Step Cheesecake

by Kathleen Morrison

Prep time: 0:20 Overall time: 4:00

Servings: 8 servings

INGREDIENTS

2 pkg. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Graham cracker crust, ready to use

INSTRUCTIONS

Mix 2 pkg. cream cheese, sugar and vanilla with electric mixer at medium speed until well blended. Add 2 eggs; mix until blended. Pour into a 9-inch ready-to-use Graham cracker crumb crust. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Freeze.

CHEF COMMENTS

Your cheesecake will cut more easily when it's frozen and will leave you with a clean knife, too. Perfect for one or many. <br />
<br />
For pumpkin cheesecake:<br />
Stir 1/2 cup canned pumpkin, 1/2 tsp. cinnamon and 1/8 tsp. each of ground cloves and nutmeg into batter. Serve with Cool Whip Whipped Topping. <br />
<br />
For cherry cheesecake:<br />
Top chilled baked cheesecake with 1 can (19 oz.) cherry pie filling. <br />
<br />
For oreo cheesecake:<br />
Pour half the batter into crumb crust, sprinkle 12 Oreo Sandwich Cookies, broken into pieces. Pour on remaining batter.

Tagged: cheesecake, cheesecakes, desserts add tags

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