Centennial Cheesecake - Kraft Recipes Top
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Centennial Cheesecake

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Total Time

16 servings

Cream cheese dough forms the crust and cut-out cookie decorations for this rich, cherry-topped cheesecake. Serve it for any special occasion.

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Make It

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  • Beat 1 pkg. of the cream cheese and the butter in small bowl with electric mixer on medium speed until well blended. Add 1-1/2 cups flour, 1/4 cup of the sugar and 1 tsp. of the lemon zest; mix well. Shape into ball; cover. Refrigerate 1 hour or until chilled.
  • Preheat oven to 375°F. Remove 1/4 cup of the dough; roll out to 1/8-inch thickness on lightly floured surface. Cut into desired shapes with lightly floured 1-inch cookie cutters. Sprinkle with 1 tsp. of the remaining sugar; place, 2 inches apart, on ungreased baking sheets. Bake 8 to 10 min. or until edges are very lightly browned. Remove to wire racks; cool completely. Meanwhile, spread 2/3 of the remaining dough onto bottom of 9-inch springform pan. (Reduce oven to 350°F if using a dark nonstick springform pan.) Bake 25 min.; cool. Press remaining dough 2 inches up side of pan. Reduce oven temperature to 300°F (or to 275°F if using a dark pan).
  • Beat remaining 3 pkg. cream cheese, remaining 1 cup sugar, remaining 2 tsp. peel, the 2 Tbsp. flour and lemon juice with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Pour into crust.
  • Bake 1 hour and 15 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the pie filling and cutouts just before serving. Store leftover cheesecake in refrigerator.

Special Equipment Needed


You'll know it's a special occasion when you enjoy a serving of this show-stopping cheesecake!


Prepare as directed, substituting any of the following for pie filling: drained canned mandarin orange segments and crushed pineapple; drained canned peach slices and raspberry preserves; BREAKSTONE'S or KNUDSEN Sour Cream and fresh strawberry halves; peeled kiwi slices; shaved BAKER'S Semi-Sweet Baking Chocolate and chopped PLANTERS Pecans; drained canned pineapple slices and maraschino cherries; assorted fruits.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 420
Total fat 27g
Saturated fat 16g
Cholesterol 130mg
Sodium 290mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 27g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this cheesecake ever since it was published for your centennial. I have made this cheesecake ever since it was published for your centennial. It is always popular with friends. It is especially good when just finished baking and reaches room temp. It is not overly sweet or heavy in calories. I top it with a small dribble of blueberry or raspberry topping. It is the only cheesecake that does not use cookie crumbs for crust.I wish you had more cheesecakes on this order, not laden with sugar and heavy calories.
Date published: 2008-11-23
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