2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
2 whole eggs
1 egg yolk
1 HONEY MAID Graham Pie Crust (6 oz.)*
1/2 cup firmly packed brown sugar
1 Tbsp. water
PREHEAT oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust.
BAKE 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
PREHEAT broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator.
Original recipe found at kraftrecipes.com
*I don't care much for the pre-made crusts, so I like to make my own. My homemade graham cracker crust recipe is on the blog.
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