Baking Mix Classic Cheesecake

Classic Cheesecake Baking Mix is a simple and delicious way to create a creamy, rich cheesecake with minimal effort. Follow the instructions on the package to prepare the smooth filling and buttery crust, then bake to golden perfection. Serve the cheesecake as is for a timeless dessert or customize it with your favorite toppings such as fresh berries, fruit compote, or chocolate ganache. For added flavor, you can swirl in fruit purees, caramel, or even peanut butter before baking. This versatile cheesecake can also be enhanced with whipped cream, nuts, or crumbled cookies. Whether you keep it classic or add your own creative touches, Classic Cheesecake Baking Mix delivers a dessert that’s sure to impress for any occasion. Ingredients Sugar, egg whites, cellulose gum, guar gum, salt, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin, riboflavin, folic acid), malted barley flour. Contains: wheat, eggs Directions Ingredients needed: ★ Classic Cheesecake Mix ★ 3 eggs*, well-beaten or equivalent of egg substitute ★ 1 cup sour cream ★ 24 oz. (three 8 oz. pkgs.) cream cheese**, softened ★ 1/4 cup graham cracker crumbs -or- cookie crumbs Directions: (Before starting, read each step of the directions thoroughly) 1.) Preheat oven to 300° F. Grease an 8- or 9- inch spring form pan, dust pan with graham cracker crumbs. Leave any excess crumbs in the bottom of the pan. 2.) In a large mixing bowl add entire packet of Classic Cheesecake Mix and eggs. Mix with an electric mixer on low speed until blended, then on high speed for 1 minute. 3.) Add softened cream cheese, a small amount at a time, mixing well on low speed until all of it has been incorporated. 4.) Add sour cream; mix on low speed until batter is smooth and creamy. DO NOT OVERBEAT. 5.) Pour batter into the prepared pan and bake for 50 minutes. After baking for 50 minutes turn oven off and let cheesecake set in oven for 30 minutes (avoid opening oven door). 6.) Remove from oven, and allow to cool completely. Remove from pan. Serve plain or top with fruit (fresh, frozen, or canned), or drizzle with chocolate. Keep refrigerated. Makes approximately one 2-1/2 lb. cheesecake. NOTE: Cracks in cheesecakes are not uncommon. If this happens, cover cracks with topping. *May be made without adding eggs. Substitute 1/3 cup of water in place of 3 eggs. Follow rest of directions accordingly. Cheesecake will not be as rich. **Cream cheese may be softened in microwave; blend cream cheese to avoid any “hot spots” before adding to recipe. •For best results use an 8 or 9-inch springform pan. You may use an 8 or 9-inch round (layer) cake pan lined with foil for removal from cake pan. •You may use vanilla, butter or shortbread cookies for crumbs. •Do not overfill cake pans with batter; split batter. Pairing Suggestions   Recipes Recipes