3-Step  Cheesecake
Posted by Jerseygirl Mon, 3 May 2004, at 7:57 a.m.
 

Makes 8 servings

2 packages (8 ounces each) PHILADELPHIA® Cream Cheese or PHILADELPHIA®
Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 HONEY MAID® Graham Cracker Pie Crust (6 ounces)

Prep Time 10 minutes
Cook Time 40 minutes

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each
addition just until blended. POUR into crust.
BAKE at 350°F, 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Fruit Topped : Top chilled cheesecake with sliced assorted fresh fruit. Drizzle with 2 tablespoons strawberry or apple jelly, heated, if desired.

Chocolate Chip: Stir 1/2 cup miniature semi-sweet chocolate chips into batter. Sprinkle with additional 1/4 cup chips before baking.

Pumpkin: Beat 1/2 cup canned pumpkin, 1/2 teaspoon ground cinnamon and dash each ground cloves and nutmeg in with cream cheese.

Lemon: Stir 1 tablespoon fresh lemon juice and 1/2 teaspoon grated lemon peel into batter.

Chocolate: Stir 4 squares BAKER'S® Semi-Sweet Baking Chocolate, melted, into batter.

Creme de Menthe: Stir 4 teaspoons green creme de menthe into batter. Substitute OREO® Pie Crust for HONEY MAID® Graham Cracker Pie Crust.