City Cider Mill Cheesecake



  • One pouch City Cider Mill

  • 16 oz Softened Cream Cheese

  • 2 Eggs

  • 1/2 Teaspoon Vanilla

  • Pre-Made Pie Crust (Keebler Ready Crust is great!)


Whipped topping and pecans for garnish after cheesecake has cooled overnight


  1. Preheat Oven to 325:

  2. Using an electric mixer on medium speed, beat cream cheese and City Cider Mill pouch until well-blended and smooth. Add eggs and vanilla and mix until combined.

  3. Transfer batter to baked crust and spread evenly.

  4. Bake for 40 minutes.

  5. Cool to room temperature. Then cover loosely and refrigerate overnight or minimum 4 hours.