Classic cheescake with strawberries & blueberries

by Nina | August 19, 2012 8:36 pm

Believe it or not I did not eat cheesecake until I went to college.  And of all the places I could have tried, it was Walmart’s cheesecake that got me hooked.  I know, I know…who goes to Walmart for cheesecake right?  But they must have had somebody’s grandma in the back making this stuff from scratch because it tasted so good that I had to make one myself.  That was over 10 years ago and I haven’t made another cheesecake since, even though I’ve eaten plenty.  It’s one of those things that I always intended to make but never got around to.  So I figured the Fourth of July holiday was a perfect time to make this pretty cake.

This cheesecake is just what the names says, a classic.  The texture and flavor are perfect and the crust is just right.



For the crust:

1-1/2 cups HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

1/3 cup butter or margarine, melted


For the cheesecake:

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4  eggs



Preheat oven to 325°F.  Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.  Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.  Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Top with fresh berries.



Adapted from: Kraft Foods,


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