2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, room temperature
2 Tbsp. sugar
2 Tbsp. sour cream
1/4 tsp. vanilla
1 Tbsp. beaten egg
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Let's Make It
Combine graham crumbs and butter; press onto bottom of a microwave-safe mug. (Spray inside of mug with cooking spray if you want to remove cheesecake after microwaving.)
Stir cream cheese with a fork in a small bowl until smooth. (If necessary, microwave it for a few seconds to soften and remove lumps.) Mix in sugar, sour cream and vanilla until blended Add egg and mix until fully incorporated. Pour over crumbs.
Microwave on MEDIUM (50% power) for 1 min. If needed, microwave an additional 20 to 40 sec. or until edge begins to set, but cheesecake it is still a little wet and shiny in the center. (Do not overcook.) Cool for 10 min. before placing in the fridge for at least 1 to 2 hours or until set.
Cheesecake can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.