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PHILADELPHIA® Macaroon Cheesecake

PHILADELPHIA® Macaroon Cheesecake recipe
photo by:kraft
Coconut macaroon cookie crumbs form the crust for this luscious strawberry-topped cheesecake that’s ready to bake in only 10 minutes.
10 min
5 hr 10 min
16 servings
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What You Need

cups  soft coconut macaroon cookie crumbs (about 8 cookies, crumbled)
Tbsp.  butter or margarine, melted
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  sugar
tsp.  vanilla
cups  sliced strawberries

Make It

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.

Kraft Kitchens Tips

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.
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