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Kat’s Cheesecake!

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 5 hr
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
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