Preheat oven to 325F. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Use regular-size graham cracker crust pie tin (store-bought or homemade). Add eggs; mix just until blended.
Pour into regular sized crust -- You can use a store bought crust or bake your own.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Keep leftover cheesecake in refrigerator. Top with sliced strawberries!
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 8|
|Calories from Fat: 168 (41%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 287.8mg||89 %|
|Sodium 243.3mg||8 %|
|Potassium 137.9mg||4 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 52g|
|Protein 10.2g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 413
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