Wednesday, November 23, 2011


This is an easy post because I copied the recipe from the Philadelphia Cream Cheese site. I'm reposting it here.
For the crust
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
For the Cheesecake
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs


  1. Heat oven to 325°F.
  2. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
 Turns out this makes enough for 2 pies. I only had one pie pan, so the rest I made as cupcakes. I used a Keebler Ready Crust for the pie, and crushed oreos for the cupcakes.


  1. oh yum, the cupcake looks delicious!

  2. Hello Elisa, hope you and your family are doing well. Happy Thanksgiving.
    Yes, the cupcake is delicious... I had to taste it for the benefit of my readers! :-)