8" cheesecake PRINT
- YIELD: 8 servings
|1||cup total: ¾ cup HONEY MAID Graham Cracker crumbs and ¼ cup pecan pieces|
|3||Tbsp. Non-Hydrogenated Margarine|
|2||pkg. (250g each) softened PHILADELPHIA Cream Cheese Original|
|½||cup Sour Cream (optional)|
Preheat oven to 325°F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Mix Crust ingredients; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended.Add sour cream, and eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 25 min or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Store leftovers in refrigerator.