Philadelphia 3-Step Cheesecake

Looking for the perfect cheesecake that won’t have you spending hours in the kitchen? This Philadelphia 3-step cheesecake is the answer!
Who can resist rich and velvety cream cheese filling on a bed of crisp and buttery graham cracker crust? That’s what this recipe serves up.
With the perfect balance of sweet, tart, and creamy, this cheesecake will blow your taste buds away.

The filling is light and not overly sweet. Together with the crust, it creates a magnificent texture contrast that I can only describe as heavenly. Best of all, it only takes three steps to make it. Three!

The hardest part about this recipe is waiting for the cheesecake to cool in the fridge before you can have a slice.
Want to impress your family and friends with your mad baking skills? This Philadelphia 3-step cheesecake is the way to go. Let’s get baking!

INGREDIENTS

2 (8-ounce) packages Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 (6-ounce) Honey Maid Graham Pie Crust

PREPARATION

Heat oven to 325°F.
Beat cream cheese, sugar, and vanilla with mixer until well blended. Add eggs; beat just until blended. Pour into crust.
Bake for 40 minutes or until center is almost set.
Cool and refrigerate for 3 hours.
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
Enjoy!!!!

Philadelphia 3-Step Cheesecake!!!

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 2 (8-ounce) packages Philadelphia Cream Cheese, softened

• 1/2 cup 1/2 sugar

• 1/2 teaspoon 1/2 vanilla

• 2 2 eggs

• 1 1 (6-ounce) Honey Maid Graham Pie Crust

Directions

• Heat oven to 325°F.
• Beat cream cheese, sugar, and vanilla with mixer until well blended. Add eggs; beat just until blended. Pour into crust.
• Bake for 40 minutes or until center is almost set.
• Cool and refrigerate for 3 hours.
• 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
• Enjoy!!!!

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