Makes:
16 servings
Total Time:
5 hr
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- Crust:
- 2 cups total: 1-1/2 cups HONEY MAID Graham Cracker crumbs
- 1/2 cup PLANTERS Pecan Pieces
- 4 Tbsp butter or margarine
- 1/4 cup sugar
- Cheesecake Batter:
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 2 tsp. vanilla
- 4 eggs
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- Batter Flavorings:
- 1 Tbsp vanilla
- Mix-Ins and Toppings:
- 1 square, coarsely chopped, mixed into batter and 1 square, melted and drizzled on top BAKER'S Semi-Sweet Baking Chocolate
- 1/2 cup mixed into batter and 1/4 cup sprinkled on top pecans (nuts)
- 1/2 cup mixed into batter and 1/2 cup placed on top fresh or thawed and drained frozen strawberries (fruit)
make it
CRUST: Preheat oven to 325°F. Mix Crust ingredients; press onto bottom of 9-inch springform pan. 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 Mix-Ins. Pour over crust.
TOPPINGS: Add Toppings.
BAKING: Bake 60 min or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool completely. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
Notes
