Creamy Vanilla Cheesecake
By: Anonymous
Published: Saturday, March 13, 2010 - 5:11am

Ingredients




5 (8 oz.) pkgs. cream cheese, softened
1 1/2 cups sugar
3 eggs
2 1/2 teaspoons vanilla extract
Graham cracker crust (recipe follows)
Strawberry fans (optional)

Preparation

1 Beat cream cheese at high speed of an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into graham cracker crust. Bake at 350 degrees for 40 minutes; turn oven off, and partially open oven door. Leave cheesecake in the oven for 30 minutes. Remove from oven, and let cool on a wire rack in a draft-free place. Cover and chill at least 8 hours. Garnish with strawberry fans, if desired. Yield: one 10 inch cheesecake. 2 Use chocolate wafer crust. Stir 1/4 cup green creme de menthe into cheesecake mixture when vanilla is added. Bake at 350 degrees for 45 minutes. Garnish with chocolate leaves, if desired. 3 Use graham cracker crust. Substitute dark brown sugar for white sugar in cheesecake mixture. Saute 1 cup chopped pecans in 3 tablespoons melted butter; drain pecans on paper towel. Fold into cheesecake mixture when vanilla is added. Bake at 350 degrees for 45 minutes. Garnish with toasted pecan halves, if desired. 4 Use Gingersnap Crust. For cheesecake mixture, substitute brown sugar for white sugar, and add 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg when sugar is added. Bake at 350 degrees for 45 minutes. Garnish with whipped cream, and sprinkle with nutmeg, if desired.