Double-Layer Cheesecake - Kraft Recipes Top
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Double-Layer Cheesecake

Prep Time
Total Time

16 servings

It just makes sense mathematically: A double-layer dessert is double-layer yum! So it is with this creamy and fruity flavor cheesecake.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour half the batter into medium bowl; stir in dry gelatin mix. Pour over crust. Add lemon zest and juice to remaining batter; mix well. Carefully spoon over cherry layer in pan.
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Special Equipment Needed

Size Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Serving Suggestion

Garnish cheesecake with sliced kiwi and fresh raspberries.

How to Use Remaining Dry Gelatin Mix

Add 1/2 cup boiling water to remaining half package of dry gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in 1/2 cup cold water. Refrigerate several hours or until firm. Serve topped with thawed COOL WHIP Whipped Topping.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 350
Total fat 25g
Saturated fat 15g
Cholesterol 135mg
Sodium 310mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 20g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %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.

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