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Fluffy Cheesecake

Fluffy Cheesecake recipe
photo by:kraft
I would like to make this in cupcake paper cups, can they be frozen (without the topping) for 1 week, and what is the best way to defrost them?
posted by
 a cook
on 4/27/2014
time
prep:
10 min
total:
3 hr 10 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3
cup  sugar
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
1
 ready-to-use graham cracker crumb crust (6 oz.)
1-1/2
cups  cherry pie filling

Make It

BEAT cream cheese and sugar in large bowl with whisk or mixer until well blended. Stir in COOL WHIP.

SPOON into crust.

REFRIGERATE 3 hours. Serve topped with cherry pie filling.

Kraft Kitchens Tips

Healthy Living
Save 40 calories and 6 g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.
Variations
Prepare as directed, omitting cherry pie filling and using one of the following flavor options: Fluffy Caramel Pecan Cheesecake: Spread 1 cup cream cheese mixture onto bottom of crust; top with 1/3 cup caramel ice cream topping. Sprinkle with 1/4 cup chopped toasted PLANTERS Pecans; cover with remaining cream cheese mixture. Fluffy Cranberry Cheesecake: Stir 1 cup canned whole berry cranberry sauce into the cream cheese mixture before stirring in the COOL WHIP. Fluffy Apple-Topped Cheesecake: Top with 1 sliced apple just before serving.
Make it Easy
This cheesecake is equally delicious without the cherry topping.
K:2707 v0:57488
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