Philadelphia 3-Step Cheesecake
- 2 8 oz. pkg. Philadelphia Cream Cheese, softened
- 1/2 C. sugar
- 1/2 tsp. vanilla
- 2 eggs
- 1 6 oz. Honey Maid Graham Pie Crust
Preheat oven to 325 degrees. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Tip: For clean edges on the cheesecake slices, use a sharp knife to cut the chilled cheesecake, wiping the knife blade with a damp cloth between each cut.
Yield: 8 servings