This Philadelphia cheesecake recipe makes a traditional, classic cheesecake that's sure to impress. Top with fresh fruit just before serving.
Ingredients
- ½ cups HONEY MAID Graham Cracker Crumbs: 1 piece
- butter or margarine: 0.33333 cup (melted)
- sugar: 3 Tbsp
- Philadelphia cream cheese: 4 packages (8 ounce packages, softened)
- sugar: 1 cup
- vanilla: 1 tsp
- eggs: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Mix crumbs, butter, and 3 tablespoons sugar until combined; press firmly onto the bottom of a 9-inch springform pan.
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Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth. Add eggs, one at a time, mixing on low speed until just blended. Pour over crust.
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Bake in the preheated oven until center is almost set, about 55 minutes. Loosen cake from the pan rim; cool before removing rim.
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Refrigerate for 4 hours before serving.
