ingredients
CRUST: 3 Tbsp Melted Butter, 1 Pouch Graham Cracker Crust Mix (enclosed)
FILLING: 16 oz Cream Cheese, softened to room temperature, 1/4 C milk, 3 eggs, 1 Pouch Filling Mix (enclosed)
Directions
1 - Heat oven to 275, Thoroughly grease 8 inch round cake pan.
2- For Crust: Combine crust mix and melted butter until well blended. Gently press mixture into cake pan, covering the bottom and halfway up the sides of pan. Set aside.
3- For Filling: Mix Cream Cheese and filling mix using an electric mixer until cream cheese is fluffy. Mix about 1 minute on low, then 1 minute on high. Scrape bowl and add milk. Beat on high until mixture is light and fluffy (about 1 minute). For Creamier texture, replace milk with 2 TBSP of Heavy Cream and 3 TBSP Sour Cream.
4 - Scrape bowl and add eggs. mix on low speed until eggs are fully incorporated (do not over mix). Scrape bowl and pour mixture onto prepared crust. Bake 45-49 minutes or until center has a slight jiggle. Do not over-bake. Cheesecake filling will firm up after cooling.
5 - Remove pan and cool to room temperature. Using a knife, run along the edge of the pan to loosen the cheesecake. Place pan in the refrigerator and chill completely. Chill until ready to serve. Slice, serve and enjoy!