Comida Kraft
Recipe Box

PHILADELPHIA 3-Step Cheesecake

No referer *
Prep Time
10
min.
Total Time
4
hr.
20
min.
Servings

8 servings

This creamy classic is the easy cheesecake recipe to make anytime you're asked to bring dessert. It is a simple cheesecake recipe with only 3 steps!

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Healthy Living

Save 60 calories and 8g of fat, including 5g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and a ready-to-use reduced-fat graham cracker crumb crust.

Special Extra

Serve each slice of cheesecake topped with a few fresh berries, or other cut-up fresh fruit, and a fresh mint sprig.

How to Easily Cut the Cheesecake

For clean edges on the cheesecake slices, use a sharp knife to cut the chilled cheesecake, wiping the knife blade with a damp cloth between each cut.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 370
Total fat 25g
Saturated fat 14g
Cholesterol 120mg
Sodium 310mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 20g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My favorite cheese cake recipe. My favorite cheese cake recipe. Nearly the same as the cheesecake I grew up with in St. Louis. I prefer a sour ***** baked topping instead of ***** on my cheese cake. This type of cheese cake was called New York Cheese Cake and each slice was served with a stemmed maraschino cherry on top. Every time I make one of these, it brings back good memories of eating out with my parents. I am 75 so I have had many of these cheese cakes though out the years. If I make several at a time, I cut into slices, leave in pan and freeze them. I started doing this so I wouldn't eat so many slices at a time, but now I enjoy the slices frozen almost as I do thawed. Can't win.
Date published: 2016-01-07
Rated 5 out of 5 by from Easy to make - classic taste. Perfect results every time. Looks and tastes like it takes far longer to make.
Date published: 2016-06-25
Rated 5 out of 5 by from This is a great cheesecake recipe. This is a great cheesecake recipe. I make the double layer pumpkin cheesecake using the Kraft recipe every year for Thanksgiving. I unthawed my pumpkin that I had put in the freezer 2 weeks earlier and it didn't look good so I didn't want to risk putting it in the cheesecake. Luckily, I didn't add the spices yet to the cheesecake so all I had to do was pour the batter into the pie crust and voila...I have regular cheesecake. Everyone missed the pumpkin cheesecake, though. However, this made a very, very good cheesecake!!! For Christmas, I will make both this one maybe with a cherry topping and the double layer pumpkin cheesecake.
Date published: 2008-12-05
Rated 5 out of 5 by from My favorite cheese cake recipe. My favorite cheese cake recipe. Nearly the same as the cheesecake I grew up with in St. Louis. I prefer a sour ***** baked topping instead of ***** on my cheese cake. This type of cheese cake was called New York Cheese Cake and each slice was served with a stemmed maraschino cherry on top. Every time I make one of these, it brings back good memories of eating out with my parents. I am 75 so I have had many of these cheese cakes though out the years. If I make several at a time, I cut into slices, leave in pan and freeze them. I started doing this so I wouldn't eat so many slices at a time, but now I enjoy the slices frozen almost as I do thawed. Can't win.
Date published: 2016-01-07
Rated 5 out of 5 by from my friend and i made this. my friend and i made this. I know it sounds strange instead of using 16oz. cream cheese we used 8oz 1/3 less fat cream cheese and 8oz tofu. we were trying to be a little more healthy. we couldn't tell the difference and we gave it to people without telling them tofu was in it and they thought it was "great" and "really rich" when we told them tofu was in it they couldn't believe it. also no one could tell we used the 1/3 less fat. we also used oreo crust and put some chocolate chips on top before baking. highly suggest! try it with tofu. don't be scared!
Date published: 2005-07-28
Rated 5 out of 5 by from I have made this recipie since my mom and i tried it when it was on a cream cheese box. I have made this recipie since my mom and i tried it when it was on a cream cheese box. My mom and I just loved the cheese cake, and we have made it so many times. It is what we all look forward to during the holidays. This cheese cake has been used for an emergency desert(guests are invited right before a party) and so on. We've even had it for birthdays and the fourth of july!! YOUR CHEESECAKE RECIPIE IS AWESOME!!!
Date published: 2003-11-14
Rated 5 out of 5 by from I made this recipe for my family reunion and it was a big hit. I made this recipe for my family reunion and it was a big hit. Everyone loved it!! I also made this recipe for a church function... I made ten (eighty slices) and we sold out in less than twenty minutes. People were saying that it was so good that they were willing to pay me to make them one personally. That was two years ago and today people are still asking about the chhesecakes they want. I have a list of about 30 "clients."
Date published: 2003-11-26
Rated 3 out of 5 by from Okay so, I have another recipe that I usually use but I wanted something a little faster and easier... Okay so, I have another recipe that I usually use but I wanted something a little faster and easier . I used my regular cheese cake pan and didn't realize I needed to double the recipe. Which is fine a stupid on my part. But what I don't understand is how the consistency of the two batters was so very different. Hope it comes out tasting fine since I could mix the two together being that I poured one mixture in that pan already.
Date published: 2015-08-02
  • y_2016, m_12, d_2, h_5
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_161, tr_412
  • loc_en_US, sid_51208, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:1522 v0:51208

>