2 pk Cream cheese,softened
1/2 c Sugar
1/2 ts Vanilla
1 Graham cracker crust,
Ready to use
1. MIX 2 pkg (250g each( Regular or Light Philadelphia Cream Cheese,
softened, 1/2 Cup (125 mL) sugar and 1/2 tsp (2 mL) vanilla with electric
mixer at medium speed until well blended. Add 2 eggs; mix until blended. 2.
POUR inta a (9″/23cm) ready-to-use graham cracker crumb crust. 3. BAKE @
350F (180C) for 40 minutes or until center is almost set. Cool. Refrigerate
3 hours or overnight.
FREEZE IT. 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 (125 mL) canned pumpkin, 1/2 tsp
(5 mL) cinnamon and 1/8 tsp (1 mL)each: ground cloves and nutmeg into
batter. Serve with Coll Whip Whipped Topping.
…..FOR CHERRY, top chilled baked cheesecake with 1 can (19 oz/540 mL)
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.