Tuesday, December 2, 2008

Cheese Cake

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs

Preheat oven to 325 °F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

Pour into pre-made graham cracker pie crust.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Graham Crackers Pie Crust
  • 1-2/3 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup plus 2 Tablespoons butter, melted

Mix together graham cracker crumbs, sugar, and butter until well-combined.

Press mixture into the bottom and up the sides of a 9-inch pie plate or tin.

For baked pies, preheat oven to 350°F and pre-bake crust for 7 to 9 minutes. Cool before filling. For no-bake refrigerator or freezer pies, no baking is necessary.

Yield: one 9-inch crust


RoseLLe said...

thanks for sharing your recipe...looks yummy and easy to do.

Living In Australia

Carnation said...

it's so yummyrrific!!!

MAC said...

That has got to be the easiest cheese cake ever!

Nedekcir said...

Thanks Roselle, Carnation and MAC for stopping by and commenting on my post.

Clarissa said...

Yummy chessecake!!