Admittedly, dessert is my weakness and more specifically, cheesecake. So when I was challenged to recreate one of the rocking rcipes available here, I took one look and knew that I could not resist the lovely, decadent, deliciousness of a real home cheesecake.
I can remember when I was in high school making a cheesecake was my very first “big” recipe I made alone. I spent HOURS on it. I mean it takes maybe 20 minutes to whip up, but then an hour to bake and another 5 to chill. By the time that thing was out of the oven, we were all ready to dig in. And by morning my beautiful strawberry topped cheesecake, that stole a Saturday during my youth, was but a memory of cheesy delight.
I honestly do not believe I have made one since, so its been 20 years in the making and I am still going to use the classic Philadelphia cheesecake recipe we all know and love (and used with permission). I also have another holiday ready delicious no bake Eggnogg Cheesecake!
PHILADELPHIA Classic Cheesecake
- 1-1/2 cups graham cracker crumbs
- 3Tbsp. sugar
- 1/3cup butter or margarine, melted Filling
- 4pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1cup sugar
- 1tsp. vanilla
- 4eggs
MAKE IT:
- HEAT oven to 325°F
- MIX graham crumbs, 3 Tbsp. sugar and butter; press into bottom of 9-nch springform pan.
- BEAT cream cheese, 1 cup sugar and vanilla with mixer until 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 rip of pan; cool before removing rim. Refrigerate 4 hours.
Top with
Chocolate, Caramel, Strawberries, the worlds best cranberry blueberry sauce or DON’T! Its perfect on its own too!
Ready for more?
- PHILADELPHIA Classic Cheesecake
- 1-1/2 cups graham cracker crumbs
- 3 Tbsp. sugar
- 1/3 cup butter or margarine melted Filling
- 4 pkg. 8 oz. each PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 4 eggs
-
HEAT oven to 325°F
-
MIX graham crumbs, 3 Tbsp. sugar and butter; press into bottom of 9-nch springform pan.
-
BEAT cream cheese, 1 cup sugar and vanilla with mixer until 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 rip of pan; cool before removing rim. Refrigerate 4 hours.
* Recipe used with Permission, post sponsored by LBPR, opinions, calories and weight gain, all my own.
~Trisha
