Philly Cheesecake

2 (8 oz.) pkg Philly Cream Cheese
2 eggs
1/2 cup sugar
1/2 teaspoon vanilla
2 drops lemon extract
1 (9 inch) graham cracker or chocolate cookie crumb prepared pie crust

Lightly beat the eggs; set aside.

Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well-blended, scraping down sides well. Beat in eggs; don’t over mix, but thoroughly incorporate.

Pour into crust. Bake at 350°F for 40 minutes, or until center is almost set.

Cool. Refrigerate 3 hours or overnight,

Makes 8 servings.

NOTE: You can also use lighter Neufchatel-type cheese.

  • Variations: For chocolate, melt four squares of semi-sweet baking chocolate; add after eggs and mix until blended.
  • For candy version, sprinkle 1 cup of chopped candy bars on top of cake before baking.
  • For pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon and a dash each of nutmeg and cloves in the first step. Then add eggs and proceed as directed.

    Dash Everyday Stand Mixer

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