Desserts

Heavenly Spring Cheesecakes

photo by:

kraft

I made the lemon add-in with a graham cracker crust, with a fresh blueberry sauce. It was great! I'll be making a chocolate/raspberry variation and a strawberry variation...read more

posted by

cayennevoncajun

on 5/12/2007

time

prep:

20 min

total:

5 hr 10 min

servings

total:

12 servings

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what you need

Take 1/4 cup melted butter, 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, 3/4 cup sugar and 3 eggs and mix & match your recipe from these options...

cookie crumb options	add-in choices	garnish possibilities
32 NABISCO Ginger Snaps, crushed	1 Tbsp. grated lemon peel, 2 Tbsp. fresh lemon juice	1-1/2 cups thawed COOL WHIP Whipped Topping, thin strips of lemon peel from 1 lemon
14 OREO Cookies, crushed	1/4 cup Irish cream liqueur; 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted and cooled	drizzle of 2 melted squares BAKER'S Semi-Sweet Baking Chocolate
34 NILLA Wafers, crushed	1 can (15.25 oz) crushed pineapple, drained	1/4 cup toasted BAKER'S ANGEL FLAKE Coconut
7-1/2 HONEY MAID Honey Grahams, crushed	1 medium banana, mashed	1 medium banana, cut into 12 slices; 12 toasted PLANTERS Walnut Halves; drizzle of 2 Tbsp. maple or pancake syrup

Then follow our 3 simple steps:

PREHEAT oven to 350°F. Combine cookie crumbs and butter. Press firmly onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in add-ins; pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with garnish just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Savor the flavor in these rich and indulgent cheesecakes that can be enjoyed on a special occasion.

Storage Know-How

Cheesecakes can be made ahead of time (except for the garnish), wrapped tightly and stored in freezer for up to 2 months. Thaw in refrigerator overnight. Top with garnish just before serving.

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davesbestgirl

posted:12/30/2008

I made this with lemon, and it was good for the time it took, but not as good as a more complicated recipe.

cayennevoncajun

posted:5/12/2007

I made the lemon add-in with a graham cracker crust, with a fresh blueberry sauce. It was great! I'll be making a chocolate/raspberry variation and a strawberry variation today.

amimono

posted:1/23/2006

I made the Oreo crust, and with only 14 cookies' worth of crumbs the crust was very wet and thin...so thin I could barely get the whole bottom of the pan covered.

marianne52284

posted:7/13/2005

The pineapple/coconut cheesecake was really good!!!

a cook

posted:5/1/2005

make an oreo crust with regular cheesecake filling (no add-ins)

princesssarajoy

posted:4/29/2005

Man when they say watch the cooking time they are not kidding. I pulled mine 10 minutes early and I probably should have done 12 or 15. Otherwise it was really good. I made the Oreo variation.

laurakop

posted:4/23/2005

Cheesecakes tend to be heavy so I substituted 1 of the 8 oz. of Cream Cheese with Farmer's Cheese. I've made Nilla Wafers crust with Bananas inside. Tonight I made Nilla Wafers crust with a red raspberry pie filling spread over the crust. Lovely!

villda

posted:4/13/2005

I tried the lemon option with the ginger snaps -- good, but WATCH the cooking time!!! I baked it for 45 minutes and it burned!!! I was soo bummed out. I had to scrape off the burnt top and covered it will cherry pie filling and piped whipped cream. It tasted just ok, but did get better as it sat in fridge. I used 2 reg and 1 fat free cream cheese -- the texture seemed kind of egg-like. I think that may have been due to overcooking it. Good luck. I am going to try this again, as others seemed to have good luck with this recipe!

Doris92

posted:4/7/2005

The pineapple cheesecake was creamy and rich tasting. I baked this for Easter and it was heavenly. The pineapple was perfect with the toasted coconut topping. It was devoured by all. Thank you!!

mistic1

posted:3/29/2005

I made a Low Carb version of the regular cheesecake and it came out great. I will definitely use this recipe again. It was very quick and easy.