Makes:
8 servings
Total Time:
5 hr
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- Crust:
- 1 cup crumbs, HONEY MAID Graham Cracker
- 3 Tbsp. butter or margarine
- 2 Tbsp. sugar
- Cheesecake Batter:
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- Batter Flavorings:
- 3 squares BAKER'S Premium White Baking Chocolate, melted and cooled slightly
- Mix-Ins and Toppings:
- 1/2 BAKER'S Semi-Sweet Baking Chocolate square, coarsely chopped, mixed into batter and 1/2 square BAKER'S Semi-Sweet Baking Chocolate, melted and drizzled on top
- 1/4 cup pecans mixed into batter
- 1/4 cup pecans sprinkled on top
- Ice cream topping caramel drizzled on top
make it
CRUST:
Preheat oven to 325°F. If not using a purchased pie crust, mix Crust ingredients; press onto bottom and up side of 9-inch pie plate. Bake 10 min.
BATTER:
Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Mix in Batter Flavorings. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in sour cream and Mix-Ins. Pour over crust.
TOPPINGS:
Add Toppings.
BAKING:
Bake 25 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Store leftovers in refrigerator.
Notes
Cut some calories by using 1 pkg. of regular cream cheese and 1 pkg. or fat free cream cheese. Also use fat free sour cream.
