3-Step Cheesecake

Cakes

Servings: 8 Source: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Original recipe from Squirrel's RecipeML Archive - http://dsquirrel.tripod.com/recipeml/indexrecipes2.html

Ingredients

224 grams Cheam cheese
1/2 cups Sugar
1/2 teaspoons Vanilla
2 Eggs
1 9" Graham-cracker crust

Description

An easy cheesecake with variations

Directions

Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well-blended. Pour into crust.
Bake at 350'F. for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight, Makes 8 servings.
NOTE: You can also use lighter Neufchatel-type cheese.
Variations:
For chocolate, melt four squares of semi-sweet baking chocolate; add after eggs and mix until blended.
For candy version, sprinkle 1 cup of chopped candy bars on top of cake before baking.
For pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon and a dash each of nutmeg and cloves in the first step. Then add eggs and proceed as directed.