Several, several years ago I bought this Philadelphia Cream Cheese Cookbook at a school book fair. Yeah, I know. I was that 11 year old buying cookbooks. What can I say, I’ve always loved food – especially sweets =). This cookbook has lots of good recipes, but one of my all-time favorites is this 3-step cheesecake. It’s a perfect recipe for that 11 year old beginner cook but still tasty enough to serve at a dinner party. Everyone loves cheesecake, right??
July 30th was National Cheesecake Day. Of course, I didn’t know this until my aunt sent me a message on Facebook, but it was the perfect excuse to make a cheesecake. Not that you ever need an excuse ;). I wanted to make sure that I hadn’t already blogged this recipe since it’s one of my favorites. I hadn’t posted this recipe before, but apparently back in 2011 I knew about National Cheesecake Day when I posted this Chocolate Hazelnut Cheesecake. Maybe next year, I’ll actually get to make a cheesecake on National Cheesecake Day but until then can we celebrate a belated National Cheesecake Day together? I sure hope so. Enjoy!
Philadephia 3-Step Cheesecake
2 (8 oz) packages cream cheese, room temperature
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 prepared graham cracker crust (store-bought or homemade)*
1. Preheat oven to 325 degrees.
2. Beat cream cheese, sugar, and vanilla with mixer until blended. Add eggs; beat just until blended. Pour into crust.
3. Bake for 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
*from Kraft
