Desserts

PHILADELPHIA Classic Cheesecake

(242)

rate it now!

photo by:

kraft

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

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1-1/2

cups HONEY MAID Graham Cracker Crumbs

Tbsp. sugar

1/3

cup butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar

tsp. vanilla

eggs

Make It

HEAT oven to 325°F.

MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Note

Reduce oven temperature to 300°F if using a dark nonstick springform pan.

Special Extra

Top with fresh fruit just before serving.

Rate recipes, or edit your previous ratings and more. Join / Sign In

a cook

posted:5/14/2012

NEVER open up the spring form pan until the cheesecake is completely cool! If the sides are greased well, I don't even run a knife around the cake (that's what they're talking about when they say "loosen" the cake) I wait until my cheesecake has cooled over night, then remove the ring around the cake. If you loosen with a knife while warn, you take the chance on ruining/damaging the crust. I also never make anything without reading reviews first. I hope this helps. Happy baking :)

coolcar13

posted:5/13/2012

Looked great when it went in; however it leaked liquid during cooking,cracked on the edge major time when I loosened the spring,(closed it quickly and it healed during the chilling),as a result the edge is a mess, and sorry to say it tastes like pudding.

Menacia

posted:12/8/2011

I always turn to this recipe to make the perfect cheesecake. It is my husband's favorite dessert and my co-workers always beg me to make it for our holiday party. I make only two a year, one for the holiday party and one for my husband's birthday because it is such a rich cheesecake. I experiment a bit with the crust, but graham cracker is always the best I think. I buy canned cherry or blueberry topping for people to add on top if they like.

tanyacathey7961

posted:11/25/2011

AWSOME!!! I did deviate a tad. I added sauted apples with brown sugar and walnuts after the crust and then the cheescake. I did save some apples and walnuts to use as the topping when completed!!! EXCELLENT RECIPE THANK YOU

mauriceswife

posted:10/21/2011

I've made this recipe many times for friends, family and co-workers. I always get lots of compliments!! This recipe is a keeper! thanks!

a cook

posted:9/1/2011

Quick and easy to make. Tasted delicious. My grandson wants this for his birthday cake from now on.

a cook

posted:6/29/2011

This recipe was very simple and easy to follow. The directions were spelled out and my cheesecake turned out beautifully. I noticed with extra strawberries on top, it makes it feel like it is healthier. :) I would definitely make this recipe again!

holycakes

posted:6/22/2011

this is my first cheescake and so far it does look good, however it cracked before it even came out of the oven. the recipe says to open spring on pan after taking out of the oven and when i did liquid came pouring out the bottom. i think it was butter. is this normal or can you tell me what went wrong? i haven't tasted it yet.

daphnetay

posted:6/4/2011

Superb and easy to make, my family loves it!

Kay5221108

posted:5/28/2011

This was an great n easy recipe my son and mother loved it would so make this again :)