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Philadelphia® Classic Cheesecake

  • Prep Time: 20 Minutes (Total Time 5 hours 15 Minutes)
  • Serving Size: 16
  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 3 tablespoons Sugar
  • 1/3 cup Butter Or Margarine, Melted
  • 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, Softened
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 4 Eggs
  • PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300?F if using a dark nonstick springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.

    BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

    BAKE 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

    KRAFT KITCHENS TIPS

    Size It Up Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

    Special Extra

    Top with fresh fruit just before serving.

    RECIPE COURTESY OF KRAFT FOODS