3-Step Cheesecake

READY IN: 4hrs 10mins
Recipe by Gabbyw56

Very tastey, my family loves this recipe and so do all of my friends. I get requests to make it all the time and it is so simple!-- Also it's easy to change flavors. I always do a strawberry swirl though; Just a couple spoonfuls of strawberry Jam and then you marble it with a knife. Yummy!

Top Review by Brooke the Cook in

This didn't quite work out for me... I used lite cream cheese, made my own graham cracker crust and followed directions as noted being careful not to overmix - it seemed pretty thick to me but I don't make cheesecake often so I just put it in the oven. Oh, and I swirled some raspberry jam on the top. After 40 minutes it didn't appear much different, so I turned the heat up to 350 and baked for another 5-7 minutes until it was brown on just the very outer edges - it never did appear jiggly so I couldn't use that as a gauge. Waited overnight to try and it was just ok today. Made for PAC Spring 2008.

Ingredients Nutrition


  1. Preheat the oven to 325 degrees.
  2. Beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended.
  3. Add eggs; mix until just blended ( if blended to much, the air will get inside and your cheesecake will puff up like a balloon.).
  4. Pour into the crust.
  5. Bake 40 minutes or until center is almost set (a little jiggly in the middle but not to jiggly).
  6. Cool. Refrigerate 3 hours or overnight. ( Best overnight.).
  7. Store leftovers in refrigerator.

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