Presented by Brandi Jones, Honey Butter Bakery
1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
oven to 325°F.
graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
cream cheese, 1 cup sugar and vanilla with mixer until 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.
Variations: add fresh seasonal fruit and whipped cream
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