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Desserts

Maple Creme Cheesecake

photo by:kraft
This creamy, luscious cheesecake gets an even richer flavor with maple-flavored syrup.
time
prep:
20 min
total:
6 hr 10 min
servings
total:
16 servings

What You Need

50
 vanilla wafers, finely crushed (about 1-2/3 cups)
1/4
cup  butter, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2
cups   maple-flavored or pancake syrup, divided
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
 eggs
1
cup   thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 325°F.

MIX wafer crumbs and butter; press onto bottom of 13x9-inch pan.

BEAT cream cheese and 1 cup maple syrup in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

ADD 1/3 cup of the remaining maple syrup into small bowl. Add COOL WHIP; stir gently until blended. Spread over cheesecake. Drizzle with remaining syrup; swirl gently with knife.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this luscious cheesecake.
How to Easily Crush the Vanilla Wafers
Place wafers in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the wafers into crumbs by rolling a rolling pin across the bag.
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