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Heavenly Spring Cheesecakes

Heavenly Spring Cheesecakes recipe
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 more
posted by
on 5/12/2007
20 min
5 hr 10 min
12 servings
Magazine Acquisition

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 gingersnaps, 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; 1 pkg. (4 oz.) BAKER'S Semi-Sweet Baking Chocolate, melted and cooled drizzle of 2 oz. melted 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 graham crackers, 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.

Please use alcohol responsibly.

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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