Philly 3-Step Cheesecake

2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Graham cracker crust, ready to use

Directions:

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.

Comments from Kathleen Morrison :

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 canned pumpkin, 1/2 tsp. cinnamon and 1/8 tsp. each of ground cloves and nutmeg into batter. Serve with Cool Whip Whipped Topping.

For cherry cheesecake:
Top chilled baked cheesecake with 1 can (19 oz.) 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.

User Reviews:

I have made this recipe many times, it is not only delicious but very easy.

submitted by livesatmarz on November 03, 2003

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