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Nutrition Facts
Serving Size 1 (114g) Recipe makes 10 servings
Calories 399
Calories from Fat 265		(66%)
Amount Per Serving		%DV
	Total Fat 29.5g	45%
	Saturated Fat 16.1g	80%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 138mg		46%
Sodium 313mg		13%
Potassium 115mg		3%
Total Carbohydrate 27.2g		9%
	Dietary Fiber 0.2g	0%
	Sugars 21.7g
Protein 7.6g		15%
detailed view... how is this calculated?

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Basic Philly Cheesecake

Recipe #14796 | 1¼ hours | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Lennie
Nov 25, 2001

Basic cheesecake; no lemon, no sour cream.

SERVES 10 (change servings and units)

Ingredients

Crust

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted

Filling

3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup white sugar
3 large eggs
1 teaspoon vanilla
pie filling (optional) or sundae sauce, to top cheesecake (optional)

Directions

1
Preheat oven to 325F degrees.
2
Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
3
Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
4
To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
5
Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
6
Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
7
Loosen cake from rim of pan; cool before removing rim of pan.
8
Chill; top individual slices with desired topping, if any, just before serving.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1212892

On Mar 23, 2009

This is a great recipe. I've used one that was slightly smaller but still very similar. I am by no means an accomplished chef and need some more practice on my crusts, as they never seem to stick together as well as I'd like. Also, I've seen some peoples' reviews wishing the filling was a bit fluffier. Here's a quick tip for that with the same recipe: separate the egg yolks and whites. Mix the yolks in when the filling calls for eggs; keep the whites separate til the end, beat the egg whites until stiff, and then fold the egg whites into the rest of the batter. Same great taste, and the custard will come out nice and fluffy.

1 person found this review helpful

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From: ~Leslie~

On Dec 17, 2008

Amazing cheesecake. My husband made this and it turned out perfectly! He made a raspberry sauce to top it with and everyone gobbled it right up. Delicious! Thanks for posting Lennie

0 people found this review helpful

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From: Nurse Rain

On Oct 20, 2006

This was very good. I needed something with measurements I could adjust, as I only had 2 pkgs of cream cheese. I used both, plus 1/2 cup sugar, 2 eggs and the full amt of vanilla. Nicely filled a 9 inch pie plate - tastes delicious. Will definately make this again. Oh yeah, and I added 1 cup of choc chips because I was craving chocolate. Turned out great.

3 people found this review helpful

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From: Rhiannon&Matt.gauci

On Dec 17, 2007

We took this to a pre-Xmas dinner with family & it was a hit all-round. I've made it a few times, but when i do i scale down the filling to: 2 packs of cream cheese, 1/2 cup sugar & 2 eggs. And I have a tip: To prevent the top cracking, leave the cake in the oven to cool with the door slightly open. Thanks for sharing, Lennie.

2 people found this review helpful

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