Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

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!

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.


Most Helpful

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.

Brooke the Cook in WI April 07, 2008

I added some cocoa to this mix (two tablespoons) and came up with a delicious chocolate cheesecake that was very easy to prepare. Note however that it's two 8oz packages of cream cheese (for a total of 16oz) not two 16oz packages.

Mark Kovach February 04, 2007

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