Desserts

PHILADELPHIA® 3-STEP® Macaroon Cheesecake

PHILADELPHIA® 3-STEP® Macaroon Cheesecake recipe

photo by:

kraft

this recipe is really good i made and doubled it up and served it ina rehearsal dinner and everyone loved it thank you kraft foods i love your recipes

posted by

cami141

on 7/25/2005

time

prep:

10 min

total:

3 hr 50 min

servings

total:

8 servings

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What You Need

cups soft coconut macaroon cookie crumbs

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1/2

tsp. imitation vanilla

eggs

cup sliced strawberries

Make It

PREHEAT oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of greased 9-inch pie plate. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries just before serving.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this decadent cheesecake on occasion.

White Chocolate Almond Cheesecake

Chop 4 oz. (2/3 of 6-oz. pkg.) BAKER's Premium White Baking Chocolate into small pieces. Prepare cheesecake batter as directed; stir in 3/4 of the chocolate. Pour into crust; sprinkle with remaining chopped chocolate and 1/2 cup chopped PLANTERS Slivered Almonds. Bake and refrigerate as directed.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

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Hakida31

posted:12/10/2009

This recipe is so simple it is great!

a cook

posted:4/3/2007

The crust was crumbly and easily fell apart. I used reduced sugar macaroons and they aren't as soft so that may have been the cause. The filling was good though.

cami141

posted:7/25/2005

this recipe is really good i made and doubled it up and served it ina rehearsal dinner and everyone loved it thank you kraft foods i love your recipes

Ladybug_5

posted:4/28/2003

excellent. Many compliments. I doubled the recipe and baked in a spring-form pan, baked for 50 minutes. served with sliced fresh strawberries. Everyone thoroughly enjoyed.

Pauline76

posted:4/17/2003

Absolutely the easiest cheesecake I've ever made. I was praised by my family and friends. And the best part it was fast and oh so delicious. Pauline

Lculo

posted:3/8/2003

I have made your cheese cakes according to the recipes. The only thing is that I use a spring type cake pan instead of a pie plate. I double the recipe so that I have enough batter to bake a nice size cake. The problem I have is that afer the timer gose off and I take the cake out of the oven I find that it has split open in the center. Can you please tell me what I am doing wrong. thank you