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PHILADELPHIA Classic Cheesecake

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This is the real deal—everything you imagine a cheesecake to be. Creamy. Rich. Delicious. And you made it.
time
prep:
20 min
total:
5 hr 45 min
servings
total:
16 servings
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posted:
4/24/2013
just yummmm.
posted:
4/8/2013
This is my go to cheesecake recipe. It's the one from the inside of the box and I've made it for years. Usually during the holidays I make two, one following the recipe and topped with cherries, and the second I make an Oreo crust and mix in cocoa powder with half the batter and swirl it in the regular cheesecake and top with a sprinkle of chocolate chips. SOOOO YUMMY! oh, I sometimes use ginger snap cookies instead of graham crackers for the crust.
posted:
3/31/2013
This recipe is simple and if you follow the directions, it never fails. It is a family favorite and I highly recommend it. I made no changes to the recipe, however, I did put a pan of water on the rack below it. When the cake is done I turn the stove off and open the door of the oven, letting the cake cool slowly at first. After about five minutes I remove it from the oven totally and gently loosen the sides with a knife. I never have problems with the cake cracking on the surface.
posted:
2/27/2013
Everyone who gave a low star rating on this recipe must have done something wrong. As for the dense/heavy comment...Of course it's dense. That's what five packages of cream cheese would do.This was my first and only cheesecake recipe I've used over the years. Never disappoints!Been making it for 10 years now.
posted:
2/18/2013
very good and very easy.
posted:
1/29/2013
Not bad for my first ever attempt at making cheesecake. I didn't have graham crackers, so crushed up some macaroon cookies that no one seemed to want to eat. I didn't read the instructions thoroughly and added the eggs with the other instead waiting until after the other ingredients were mixed. I also left the cake in the oven for an extra 15 minutes, paranoid that the center wouldn't set, which I guess caused it to crack. 5*'s because it tasted it still tasted very good. Next time I'll follow the instructions more closely and use some fruit.
posted:
12/30/2012
THIS RECIPE IS SOOO YUMMY WUMMY IN MY TUMMY WUMMY!!!!! ISNT IT GREAT!?!?!?
posted:
12/29/2012
This cheesecake always comes out great for me. It never lasts long at our house because everyone loves it. I like to make a raspberry sauce and top it with that when serving or drizzle rich caramel syrup over it. Plain is just great too.
posted:
12/19/2012
QUICK AND TO THE POINT!!!! AWESOME FLAVOR!
posted:
11/24/2012
Good, but not great. Not sweet enough, very heavy/dense. Will not make again. Cooking tips: Be sure to use a 9" Springform pan or bottom-breakaway pan not a 9.5" or 0" pan or it will not be high enough.
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