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Classic Cheesecake

This is the real deal—everything you imagine a cheesecake to be. Creamy. Rich. Delicious. And you made it.

Kraft Philadelphia FEBRUARY 2013

  • Yield: 16 servings
  • Cook time:5 Hours, 25 Minutes
  • Prep time:20 Minutes


  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter or margarine, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs


HEAT oven to 325°F.


MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.


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.


BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.


kraft kitchens tipsSIZE-WISESweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.NOTEReduce oven temperature to 300°F if using a dark nonstick springform pan.SPECIAL EXTRATop with fresh fruit just before serving.

Nutritional Information

Amount per serving
  • Calories: 340
  • Fat: 25g
  • Saturated fat: 15g
  • Cholesterol: 140mg
  • Sodium: 310mg
  • Carbohydrate: 25g
  • Fiber: 0g
  • Sugars: 19g
  • Protein: 6g
  • Calcium: 6%
  • Iron: 4%

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Classic Cheesecake recipe