Comida Kraft
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PHILADELPHIA® Macaroon Cheesecake

(4) 3 Reviews
Prep Time
Total Time

16 servings

Coconut macaroon cookie crumbs form the crust for this luscious strawberry-topped cheesecake that’s ready to bake in only 10 minutes.

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What You Need

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Make It

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  • Preheat oven to 350°F if using silver 9-inch springform pan (or to 325°F if using dark nonstick 9-inch springform pan). Mix cookie crumbs and butter. Press firmly onto bottom of pan.
  • Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs,1 at a time, mixing just until blended after each addition. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool completely before removing rim of pan. Refrigerate 4 hours or overnight. Top with strawberries.


Since this indulgent cheescake makes 16 servings, it is the perfect dessert to serve at your next party.

How to Soften Cream Cheese

Place completely unwrapped pkg. of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional pkg. of cream cheese.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 330
% Daily Value
Total fat 24g
Saturated fat 15g
Cholesterol 125mg
Sodium 260mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 20g
Protein 6g
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 2 %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

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  • cowboy1954 |

    great recipe

  • liljeter |

  • Roxanny |

    I've made this recipe every passover for the past few years. It's just fabulous!

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