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PREHEAT oven to 325°F. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate.
BAKE 50 min. or until center is almost set. Cool completely. Cover.
REFRIGERATE 4 hours or overnight. Let stand at room temperature 15 min. before serving to soften slightly. Serve with assorted NABISCO Crackers.