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PHILADELPHIA® 3-STEP® White Chocolate Cheesecake

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PHILADELPHIA® 3-STEP® White Chocolate Cheesecake recipe
photo by:
kraft
the best cheesecake so good and ez so ez i make it about 4 or 5 times a year!!!!
posted by
nikkinicole70403
on 12/23/2011
time
prep:
10 min
total:
3 hr 45 min
servings
total:
8 servings
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What You Need

2
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup sugar
1/2
tsp. vanilla
2
 eggs
4
squares BAKER'S White Chocolate, chopped, divided
1
 OREO Pie Crust (6 oz.)
15
 candy-coated almonds

Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in half of the white chocolate.

POUR into crust. Sprinkle with remaining white chocolate.

BAKE 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with almonds just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this rich and indulgent cheesecake on a special occasion.
Plain Cheesecake
Prepare as directed, omitting white baking chocolate and substituting HONEY MAID Graham Pie Crust for the OREO Pie Crust.
Chocolate Cheesecake
Prepare as directed, substituting 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, for the white chocolate. Stir melted chocolate into batter after mixing in eggs.
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