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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

PHILADELPHIA Classic Cheesecake Recipe

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This recipe for PHILADELPHIA Classic Cheesecake, by , is from Stephanie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stephanie Wahl

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

Directions:
Directions:
Heat oven to 325F (300F for dark nonstick).

Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla with Mixer until 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. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
For no cracks - Take a 13 x 9 pan and put about half inch of water in it. Place the pan below the rack you are baking cheesecake on. When cheesecake is finished baking, turn oven off and keep door closed. Let it cool down ( and get a steam bath from the water) until oven is cool. Place in room temperature for an hour before putting in fridge.

 

 

 

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