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Classic Cheesecake
Classic Cheesecake

Classic Cheesecake

4 Review(s)
Cook Minutes 6 Hr
Prep : 15 Min Cook: 5 Hr 45 Min
There's a reason it's a classic. A luscious layer of cheesecake and a golden graham crust remind us that simple is sometimes best.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups graham crumbs
1/4 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
3 eggs
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
Step 3
Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Step 4
Bake 35 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate cheesecake 4 hours.
Kraft Kitchen Tips!
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Make Ahead
This simple, yet delicious, cheesecake can be prepared ahead of time. Cool completely, then wrap tightly and freeze up to 1 month. Thaw in refrigerator, then garnish just before serving.
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Size Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
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Special Extra
Top with 1 cup each fresh raspberries and blueberries just before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
250
Calories From Fat
0
% Daily Value
Fat 19 g
Saturated fat 11 g
55 %
Cholesterol 100 mg
Sodium 290 mg
12 %
Carbohydrate 16 g
Fibre 0 g
Sugars 13 g
Protein 5 g
Vitamin A
20 %
Vitamin C
0 %
Calcium
6 %
Iron
2 %
Servings
16 servings, 1 piece (74 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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