Heavenly Spring Cheesecakes

photo by:kraft

I made the lemon add-in with a graham cracker crust, with a fresh blueberry sauce. It was great! I'll be making a chocolate/raspberry variation and a strawberry variation...read more

posted by

cayennevoncajun

on 5/12/2007

time

prep:

20 min

total:

5 hr 10 min

servings

total:

12 servings

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what you need

Take 1/4 cup melted butter, 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, 3/4 cup sugar and 3 eggs and mix & match your recipe from these options...

cookie crumb options	add-in choices	garnish possibilities
32 NABISCO Ginger Snaps, crushed	1 Tbsp. grated lemon peel, 2 Tbsp. fresh lemon juice	1-1/2 cups thawed COOL WHIP Whipped Topping, thin strips of lemon peel from 1 lemon
14 OREO Cookies, crushed	1/4 cup Irish cream liqueur; 1 pkg. (4 oz.) BAKER'S Semi-Sweet Baking Chocolate, melted and cooled	drizzle of 2 oz. melted BAKER'S Semi-Sweet Baking Chocolate
34 NILLA Wafers, crushed	1 can (15.25 oz) crushed pineapple, drained	1/4 cup toasted BAKER'S ANGEL FLAKE Coconut
7-1/2 HONEY MAID Honey Grahams, crushed	1 medium banana, mashed	1 medium banana, cut into 12 slices; 12 toasted PLANTERS Walnut Halves; drizzle of 2 Tbsp. maple or pancake syrup

Then follow our 3 simple steps:

PREHEAT oven to 350°F. Combine cookie crumbs and butter. Press firmly onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in add-ins; pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with garnish just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Savor the flavor in these rich and indulgent cheesecakes that can be enjoyed on a special occasion.

Storage Know-How

Cheesecakes can be made ahead of time (except for the garnish), wrapped tightly and stored in freezer for up to 2 months. Thaw in refrigerator overnight. Top with garnish just before serving.

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