Comida Kraft
Recipe Box

Fruity Cheesecake

Prep Time
30
min.
Total Time
6
hr.
30
min.
Servings

16 servings

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.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar and flour in large bowl 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 460
Total fat 31g
Saturated fat 18g
Cholesterol 145mg
Sodium 390mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 30g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 30 %DV
Calcium 8 %DV
Iron 4 %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 3 out of 5 by from This has great eye appeal, but it didn't quite live up to my expectations. This has great eye appeal, but it didn't quite live up to my expectations. I made a lower fat version; I used a whole box of red. fat vanilla wafers, two blocks of 1/3 red. fat cream cheese, one regular block, and one fat free block. I used half Splenda and half regular sugar. I used plain fat free whipped cream and added strawberry juice from a container of frozen sliced strawberries (the best part of all!), and did all the fresh fruit. I cooked it using convection, and I overcooked it a little (325 for 50 min)...tasted best at room temp. It really was spectacular presentation though! Make sure you let your cream cheese soften though....it's super difficult right out of the fridge.
Date published: 2007-07-19
Rated 5 out of 5 by from I fowlled this recipe to the letter, The only thing I did Diffrent was let it sit in my Fridge... I fowlled this recipe to the letter, The only thing I did Diffrent was let it sit in my Fridge overnight versus the 4 hour's it recomend's.To the reviewer that was asking "how to get it off foil?" It came fairly easy.I did not have a platter that size but I did have a new large cutting board tucked away that was the perfect size.I lifted the cheescake out of the pan placed it on the Board,pulled the foil down and lifted off the foil while my Husband pulled the foil out.It came off super Easy.This was my 1st time making it so I do not know if it mad a diffrence leaving it overnight in the fridge versus the 4 hr's it recomend's.I hope that tip helped you out!This is a Delicious cheescake,Very rich!!! I can onlt handle 1 small piece at a time.Will make again!!!!
Date published: 2010-07-25
Rated 5 out of 5 by from I reduced the fat and sugar in this recipe for a fabulous tasting treat. I reduced the fat and sugar in this recipe for a fabulous tasting treat. Change the Nilla's to Low Fat Graham Crackers and use half Splenda half sugar in the crust. Then replace 3 of the 4 cream cheeses with reduced fat cream cheese. Use low fat sour cream and fat free sugar free pudding and swap out one third of the sugar for Splenda. I also couldn't find the Strawberry Cool Whip so made my own with Fat Free Cool Whip and Strawberry extract. WOW! No one was any wiser! Less was more!
Date published: 2005-03-29
Rated 5 out of 5 by from I actually ended up using a little more cookies for the crust, and also used raspberries,... I actually ended up using a little more cookies for the crust, and also used raspberries, blackberries (which I got to pick from my own backyard), and blueberries on top and vanilla instant pudding instead of lemon. It turned out wonderful for our family get together and there was not a drop left. Everyone was extremely impressed with such a beautiful and tasty dessert. Thanks for yet another great recipe! With all your great recipes my in-laws think I'm a gourmet chef!
Date published: 2005-07-20
Rated 5 out of 5 by from I made the recipe for Fruity Cheesecake for a family reunion. I made the recipe for Fruity Cheesecake for a family reunion. It was a big hit. I did not have any leftovers to take home. Next time I will have to make two. I did not put the kiwi on because my husband does not like kiwi, but is was still delicious without it. I also used crushed graham crackers along with the vanilla wafers and added one extra tablespoon of butter for a thicher crust.
Date published: 2005-07-16
Rated 5 out of 5 by from I had made this and once it was finished I cut it in half and served the other half a few days later... I had made this and once it was finished I cut it in half and served the other half a few days later because the fruit does not stay fresh overnight. So I recommend only placing the fruit on what you will consume that day. I took it to a party and everyone loved it. My husband keeps asking me to make it again. A sweet little older lady told me it was the best cheesecake she ever had.
Date published: 2010-07-28
Rated 4 out of 5 by from I made this for Easter and everyone said it was great. I made this for Easter and everyone said it was great. I however thought that it needed 2 to 3 times the amount of crust called for, but I love cheesecake crust as much as the cake itself. I made a lower fat version using reduced fat cream cheese, lowfat sour cream, 2 eggs, and 4 egg whites. I don't think anyone could tell; it was delicious, despite the lack of sufficient crust.
Date published: 2005-04-01
Rated 5 out of 5 by from I had Family and friends over, so I decided to make something new, and I made the frutty... I had Family and friends over, so I decided to make something new, and I made the frutty cheesecake, Oh my god, for being my first time I couldn't believe how good it came out, it was delicious, and of course everyone had to have a piece, it end up being that everything finished and people still wanted more, thanks for this recepe, my reunion end up great. Thanks Maria H.
Date published: 2006-03-13
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