Philadelphia Classic Cheesecake



1 1/2 cups graham cracker crumbs
3 tbsp. sugar
1/3 cup butter melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs


Heat oven to 325, Mix graham crumbs, 3 tbsp. sugar and butter
Press onto bottom of a 9-inch springform pan.
Beat cream cheese, 1 cup of 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…

It took me a few times to be able to get the cheesecake to not split in
the middle..
It only bothered me, however family and friends didn’t seem to care one bit. I have finally gotten it down. Let me see if I can help you..

Tips: Make sure the cream cheese is room temperature. Only add the eggs when the
cream cheese and sugar are well blended. Be careful not to over mix. Wrap the
pan in foil, add boiling or hot water to a larger pan and bake according to directions. You’ll know when it’s ready, it will have a slight jiggle, but don’t shake it. Leave it in the oven after you’ve turned it off to finish the cooking process. Bake the perfect cheesecake, and take yourself on a shopping spree!

Author: Shop and Bake with Connie

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