Philadelphia cheesecake

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1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter or margarine, melted
4 packages (8 ounces each) Philadelphia cream cheese, softened (I add an extra package.)
1 cup sugar
1 teaspoon vanilla
4 eggs

Heat oven to 325 degrees. Combine graham crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake four hours.

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