PREHEAT oven to 325F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
POUR into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 8|
|Calories from Fat: 278 (52%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 326.7mg||101 %|
|Sodium 357.1mg||12 %|
|Potassium 186.9mg||5 %|
|Total Carbohydrate 53.8g||16 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 53.4g|
|Protein 12.3g||18 %|
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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: 534
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