KraftRecipes.com
Print PageClose Window
Desserts

Fruity Cheesecake

Fruity Cheesecake recipe
photo by:
kraft
As if cheesecake isn't tempting enough, this potluck all-star sports a layer of whipped topping and 3 cups of fresh fruit bursting with flavor.
time
prep:
30 min
total:
6 hr 30 min
servings
total:
16 servings

What You Need

60
 NILLA Wafers, finely crushed (about 2 cups)
5
Tbsp. butter or margarine, melted
3
Tbsp. sugar
4
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup sugar
2
Tbsp. flour
1
cup BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
4
 eggs
2
cups thawed COOL WHIP Whipped Topping
1
cup each blueberries, sliced fresh strawberries and sliced peeled kiwis

Make It

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and flour with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.

Kraft Kitchens Tips

Size-Wise
Since this special-occasion cheesecake serves 16, it's the perfect dessert to serve at your next party.
Special Extra
For extra lemon flavor, add 1 Tbsp. lemon zest to the batter before pouring over crust.
Substitute
Prepare using your favorite variety of COOL WHIP Whipped Topping.
K:45479v0 :74541
RecipeDetail