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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Basic cheesecake; no lemon, no sour cream. Ingredients:
1 cup graham cracker crumbs |
3 tablespoons sugar |
3 tablespoons margarine, melted |
3 (8 ounce) packages philadelphia cream cheese, softened |
3/4 cup white sugar |
3 large eggs |
1 teaspoon vanilla |
pie filling (optional) or sundae sauce, to top cheesecake (optional) |
Directions:
1. Preheat oven to 325F degrees.
2. Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
4. To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
5. Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
6. Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
7. Loosen cake from rim of pan; cool before removing rim of pan.
8. Chill; top individual slices with desired topping, if any, just before serving.
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