When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Kraft
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F.

    Advertisement
  • Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 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.

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

Tips

Kraft Kitchens Tips

Tips

SIZE-WISE

Tips

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Tips

NOTE

Tips

Reduce oven temperature to 300 degrees F if using a dark nonstick springform pan.

Tips

SPECIAL EXTRA

Tips

Top with fresh fruit just before serving.

Nutrition Facts

307 calories; 5.7 g protein; 24.5 g carbohydrates; 119.9 mg cholesterol; 319.8 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/03/2013
this was an easy and great tasting cheesecake. My family loved it and it was easy to make Read More
(26)

Most helpful critical review

Rating: 3 stars
01/02/2019
actually 3.5 stars. Great basic cheesecake. Hearty! and yes my jiggled when i took it out the next morning it was firm. and yes i had a brown top maybe i should have covered mid way with tin foil? Anyway this makes a large cheese cake. i had to move to a bigger pan. halfway through cooking it had risen so much i thought it would overflow in oven but it did not. it went down while cooling. needed more crust though. i'd make again and add in some filling. i dont like super sweet so this worked for me. Read More
49 Ratings
  • 5 star values: 40
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/03/2013
this was an easy and great tasting cheesecake. My family loved it and it was easy to make Read More
(26)
Rating: 5 stars
03/22/2014
OMG... the best! Family thought I did this on my own. Hahaha..... I followed the recipe. Soooo.... it is mine. Read More
(11)
Rating: 5 stars
07/08/2014
This was a good basic cheesecake recipe. Liked it a lot. Read More
(6)
Advertisement
Rating: 5 stars
11/29/2015
Turned out great! Little changes I made "Added 16 oz Sour Cream 1/3 cup sugar and tad bit more vanilla extract" also used oreos and ginger snap cookies as a base instead of the graham (olive oil mixed in the crushed cookies) approx 40 cookies. Read More
(5)
Rating: 5 stars
05/16/2014
My everyday favorite. Taste was fab but how can I avoid the brownish top. Read More
(5)
Rating: 5 stars
05/17/2015
Shamefully easy and delicious. I am now because of this recipe know for my cheesecakes! I love this recipe and have made many versions of it using this as my base. Thanks so much for posting it Read More
(2)
Advertisement
Rating: 5 stars
06/24/2016
Followed recipe exactly except that I subbed crushed gluten free animal crackers for the crust. It was easy and delicious. Everyone who had some agreed it was delicious. I am making it again for my daughter's birthday. HalleluYAH:) Oh and I used all organic ingredients. Coconut sugar instead of white sugar. Read More
(2)
Rating: 5 stars
11/02/2017
This was very simple and my family loved it. I made the base just as instructed. The cheesecake part I half all the ingredients (small family) and it turn out perfect. I topped mine with blueberries. Read More
(2)
Rating: 5 stars
01/01/2018
I made this simple basic cheesecake for dessert on Christmas Eve. Topped with cherry pie filling this is always a special occasion dessert with the added bonus of being extremely easy to make and absolutely delicious. It s always a hit. Read More
(1)
Rating: 3 stars
01/02/2019
actually 3.5 stars. Great basic cheesecake. Hearty! and yes my jiggled when i took it out the next morning it was firm. and yes i had a brown top maybe i should have covered mid way with tin foil? Anyway this makes a large cheese cake. i had to move to a bigger pan. halfway through cooking it had risen so much i thought it would overflow in oven but it did not. it went down while cooling. needed more crust though. i'd make again and add in some filling. i dont like super sweet so this worked for me. Read More