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PHILADELPHIA® 3-STEP® Macaroon Cheesecake

PHILADELPHIA® 3-STEP® Macaroon Cheesecake is rated 4.166666666666667 out of 5 by 6.
Prep Time
10
min.
Total Time
3
hr.
50
min.
Servings

8 servings

This strawberry-topped cheesecake would be tasty even in a plain-Jane crust. But pair it with a macaroon cookie crust, and it's off-the-charts scrumptious.

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What You Need

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Make It

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  • 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.

Size Wise

Enjoy a serving of this decadent cheesecake on occasion.

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.

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 420
Total fat 30g
Saturated fat 19g
Cholesterol 150mg
Sodium 270mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 30g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 6 %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 4 out of 5 by from I have made your cheese cakes according to the recipes. 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
Date published: 2003-03-09
Rated 5 out of 5 by from excellent. 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.
Date published: 2003-04-29
Rated 3 out of 5 by from The crust was crumbly and easily fell apart. 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.
Date published: 2007-04-03
Rated 5 out of 5 by from this recipe is really good i made and doubled it up and served it ina rehearsal dinner and everyone... 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
Date published: 2005-07-25
Rated 4 out of 5 by from Absolutely the easiest cheesecake I've ever made. 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
Date published: 2003-04-18
Rated 4 out of 5 by from This recipe is so simple it is great! This recipe is so simple it is great!
Date published: 2009-12-11
  • 2016-09-29T10:41CST
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