Cheesecake

As most of you know,  I am not a baker. Yes, I make my own pie crust.  And cobbler topping. But that’s about as good as it gets. My rum cake, which truly is delicious, comes from a cake mix. My cookies come pre-formed by Mrs. Pillsbury. But Mark, who has a sweet tooth the size of Rhode Island, has latched on to some slim hope this summer that I will become a baking fool.

“Honey,” he said hopefully the other day, “I’d love it if you’d make cheesecake.” Cheesecake? In the spring form pan? Cooked in a water bath? Cheesecake that you can find in any grocer’s freezer section? But he had thrown down the challenge and I now had to respond. And,  I am embarrassed to tell you, that I found a great cheesecake recipe that any idiot can make. It doesn’t look like a traditional cheesecake, but the taste is right there. Courtesy of Mr. Philadelphia Cream Cheese and Mrs. Honey Maid graham pie crust.

So here it is. Not pretty, I grant you. But tasty. It took about 20 minutes to make, not counting the baking. And the whole thing was gone in two days. Here’s the recipe, courtesy of Philadelphia Brand Cream Cheese.

Philadelphia Three-Step Cheesecake

2 8-ounce packages Philadelphia Cream Cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

1 6-ounce Honey Maid Graham Pie Crust

Preheat the oven to 325 degrees.

Beat cream cheese, sugar and vanilla in a mixer until well blended. Add eggs and beat just until blended.

Pour the cream cheese mixture into the crust and bake 40 minutes or until the center is almost set. Cool and refrigerate for two-three hour.

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