- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/3 cup butter (or margarine, melted)
- 4 packages PHILADELPHIA Cream Cheese (8 oz. each, softened)
- 1 cup sugar
- 1 teaspoon vanilla
- 4 eggs
PER SERVING *
|Calories340Calories from Fat230|
|% DAILY VALUE*|
|Calories from Fat230|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
mahya 13 days ago
the timing is not right. mine took 2 hour to bake completely. but at the end it was great.
Lena McCullough 16 days ago
Super easy to make & delicious!!
Beatriz Martins 17 Aug
awesomee!! very tasty!!
Al.truistic 29 May
Turned out fine and tasty! Simple and fast recipe for me to whip up and I’m not a serious baker by any means... Not too sweet and light. Very nice crust, would recommend a not sweet graham cracker if you want to cut back on more sweetness. I would definitely make again, highly recommend this recipe for the casual baker for a satisfying sweet treat!
Darshayla H. 28 May
Amazing! Measurements were on point!
Lisa 24 Feb
Very good recipe, my kids loved it!
Marva S. 6 Nov 2017
The ingredients made two cheesecakes. They were great! I recommend this recipe for all cheesecake lovers. Delicioso!
Ysanne T. 6 Nov 2017
Made some alterations, used 3 eggs, 3 packages of cream cheese, margerine instead of butter and topped with cherry pie filling, this cheesecake rises so 4 packaged would've been too much, turned out amazing 👌
Nurrul I. 29 Aug 2017
PERFECT! All set and ready to eat.
Carlann M. 1 Aug 2017
Turned out perfect! Simple directions without lots of ingredients!!
Hank H. 29 Dec 2016
After 55 minutes, it was still soup. Another 20 minutes and it was jiggly but I was worried about cooking it too much. Also there was no real flavor to it. Needed more vanilla or something. Had chunks in the mix still even though I let the cream cheese soften for 1.5 hours.
Elizabeth V. 16 Dec 2016
Delicious and easy to make! My whole family enjoys this recipe. Followed instructions to the t. I make it all the time. Better than store bought.