1621 First Thanksgiving Cheesecake

INGREDIENTS:

1. 1 cup graham cracker crumbs
2. 1/4 cup butter, melted
3. 1 cup plus 2 Tbsp. sugar, divided
4. 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
5. 1 tsp. vanilla
6. 4 eggs

DIRECTIONS:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray.
• Beat cream cheese with vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour over crust. (Note: Pan will be very full.) Place pan on baking sheet, then place in oven.
• Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely.
• Refrigerate 4 hours.

KITCHEN TIPS:

• Garnish finished cheesecake with nuts, and regional Thanksgiving fruits, such as cranberries, grapes, figs, blueberries, and/or raspberries.
• When blending cream cheese in dessert recipes, always use softened cream cheese. Make sure the cream cheese and sugar are completely blended and free of lumps before proceeding. To quickly soften cream cheese, place completely unwrapped package of cream cheese in a microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
• To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

This recipe was used with permission from Kraft Foods.