Philadelphia 3-Step Cheesecake - and Variations

Prep Time: 10 minutes  Bake Time: 40 minutes

2 packages (8 ounces each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 ounces or 9 inch)

MIX cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended.  Add eggs; mix until blended.

POUR into crust.

BAKE at 350F for 35 to 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.

VARIATIONS:

Lime:
Add 2 Tablespoons fresh lime juice and 1 teaspoon grated lime peel

Luscious Lemon:
Add 1 Tablespoon fresh lemon juice and 1/2 teaspoon grated lemon peel

Chocolate Lover's:
4 squares BAKER'S Semi-Sweet Chocolate, melted, slightly cooled

Chocolate Chip:
Mix 1/2 cup mini semi-sweet chocolate chips into the cheesecake mix.  Sprinkle 1/4 cup chocolate chips on the top prior to baking.

Peanut Butter Chocolate Chip:
Add 1/3 cup peanut butter.  Mix 1/2 cup mini semi-sweet chocolate chips into the cheesecake mix.  Sprinkle 1/4 cup chocolate chips on the top prior to baking.

Banana Chocolate Chip:
Add 1/2 cup mashed ripe banana.  Mix 1/2 cup mini semi-sweet chocolate chips into the cheesecake mix.  Sprinkle 1/4 cup chocolate chips on the top prior to baking.

Midwest Strawberry:
Spread 1/2 cup sour cream over top of cheesecake after it has cooled.  Top with 3 cups whole strawberries, stem-side down.  Drizzle with 2 tablespoons strawberry jelly, heated.

Pralines and Cream:
Mix 1/2 cup almond brickle chips in filling.  Prior to baking, dot top of cheesecake batter with 3 Tablespoons caramel ice cream topping.  Cut through batter with knife several times for marble effect.

Pumpkin Layer Cheesecake:
Mix 1/2 cup canned pumpkin, 1/2 teaspoon ground cinnamon, and dash each ground cloves and nutmeg into 1 cup of the batter.  Pour remaining plain batter into crust.  Top with pumpkin batter.

Creme Brulee:
Add extra 1 egg yolk.  After cooling...just before serving, heat broiler.  Mix 1/2 cup packed brown sugar and 1 teaspoon water; spread over cheesecake.  Place on cookie sheet.  Broil 4 to 6 inches from heat 1 to 1 1/2 minutes or until topping is bubbly.

Raspberry Swirl:
Prior to bakoing, dot top of cheesecake batter with 3 Tablespoons raspberry preserves.  Cut through batter with knife several times for marble effect.

White Chocolate Almond:
Mix 1/2 cup white chocolate chips into the batter.  Prior to baking, sprinkle top with 1/4 cup white chocolate chips and 1/2 cup chopped almonds.

Fruit Topped:
After cooling, top with 2 cups sliced fresh fruit (suggestions: peaches, oranges, kiwis, blueberries, raspberries) and drizzle with 2 Tablespoons heated strawberry or apple jelly, if desired.

Creme de Menthe:
Add 4 teaspoons green creme de menthe.  Use a chocolate graham cracker crust and garnish with chocolate leaves and twigs or shavings.

Mint Bon Bon:
Add 1/4 teaspoon peppermint extract and a few drops green food coloring.  Stir 1/2 cup mini semei-sweet chocolate chips into the batter.  Sprinkle with additional 1/4 cup chips before baking.  Use a chocolate graham cracker crust.

Rocky Road:
Add 4 squares Baker's Semi-Sweet Chocolate, melted, slightly cooled.  Prior to baking, sprinkle top with 1/2 cup miniature marshmallows, 1/4 cup semi-sweet chocolate chips, and 1/4 cup peanuts.

Tirami Su Cheesecake:
Add 2 Tablespoons brandy to batter.  Instead of graham crust, arrange 12 split ladyfingers on bottom and sides of 9" pie plate; drizzle with 1/2 cup strong black coffee.  After cooling, top with 1 cup cool whip and shaved chocolate.

Toffee Crunch:
Use 1/2 cup firmly packed brown sugar instead of white sugar.  Add 3/4 cup of chopped chocolate covered English toffee bars (3 packages - 1.4 oz. ea.).  Prior to baking sprinkle top with 1/4 cup chopped toffee bars (1 package).

Blueberry:
Add 1/2 cup blueberries to batter.  Prior to baking, sprinkle top with 1/2 cup blueberries.

White Chocolate Raspberry Swirl:
Add 3 squares (3 ounces) Baker's White Baking Chocolate, Melted.  Prior to baking, Microwave 3 Tablespoons red raspberry preserves on high 15 seconds.  or until melted.  Dot top of cheesecake with small spoonfuls of preserves.  Cut through batter with knife several times for swirl effect.

Caramel Apple:
Add 1/3 cup frozen apple juice concentrate, thawed.  After cooling, drizzle with 1/4 cup caramel ice cream topping and 1/4 cup chopped peanuts.  Garnish with apple slices.

Cranberry:
Add 1/2 cup of chopped cranberries to the batter.  Prior to baking sprinkle 1/4 cup chopped cranberries and 1/2 teaspoon grated orange peel on top.

Chocolate Swirl:
Stir 1 square Baker's Semi-Sweet chocolate, melted, cooled slightly into 3/4 cup of cream cheese batter.  Pour remaining cream cheese batter into crust.  Spoon chocolate batter over cream cheese batter in large dots.  Cut through batter with knife several times for marble effect.

Coconut:
Add 1/2 cup cream of coconut.  After cooling, top with q cup cool whip and 1/2 cup toasted coconut.