PHILLY CHEESECAKE

Remember this?  For some, out went the frosted birthday party cake and in came the cheesecake!  That recipe on the cream cheese box has stood the test of time—a graham cracker crust and a big, thick, sweet cheese layer.  But that recipe sure makes a lot of cheesecake—even in a 9” pie pan, it still cuts into 12 filling slices.  So, here’s a version of that great dessert, sized to fit a more modest dessert course.  The cheese layer is a little thinner, and any plain, thin wafer cookie makes a great pie crust here.

Crust:

• 1 ½ cups crushed cookies or graham crackers
• 1/3 cup butter, melted
• 1/3 cup sugar

Filling:

• 2 8oz packages of cream cheese, not low fat, softened
• ½ cup sugar
• 1 tsp vanilla
• 2 large eggs or 3 smaller eggs

**Crush cookies in food processor or in plastic bag with rolling pin—start with 2 cups of cookies, then add more to equal 1 ½ cups of crushed cookies.  Melt butter, then mix well with sugar and crumbs.  Press evenly into a pie plate, smoothing over the bottom and up the sides.  Bake in pre-heated 400’ oven for 10 minutes.  Cool completely before adding cream cheese filling.

**Mix cream cheese, sugar and vanilla in stand mixer or with hand mixer.  Add eggs one at a time, beating after each.  Pour into cooled crust—bake at 325’ for 40-45 minutes.  Center should move only slightly when done.  Cool completely and refrigerate before slicing.  Add a little fresh fruit or warm fruit syrup—or just enjoy a slice plain.

The Kitchen Hive