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Centennial Cheesecake
Centennial Cheesecake

Centennial Cheesecake

2 Hr(s) 15 Min(s)
25 Min(s) Prep
1 Hr(s) 50 Min(s) Cook
Cream cheese dough forms the crust and cut-out cookie decorations for this rich, cherry-topped cheesecake. Serve it for any special occasion.
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16 servings
Original recipe yields 16 servings
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups flour
1-1/4 cups plus 1 tsp. sugar, divided
1 Tbsp. grated lemon zest, divided
2 Tbsp. flour
1 Tbsp. lemon juice
4 egg s
1 can (21 oz.) cherry pie filling
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Let's Make It
1
Beat 1 pkg. of the cream cheese and the butter in small bowl with electric mixer on medium speed until well blended. Add 1-1/2 cups flour, 1/4 cup of the sugar and 1 tsp. of the lemon zest; mix well. Shape into ball; cover. Refrigerate 1 hour or until chilled.
2
Preheat oven to 375°F. Remove 1/4 cup of the dough; roll out to 1/8-inch thickness on lightly floured surface. Cut into desired shapes with lightly floured 1-inch cookie cutters. Sprinkle with 1 tsp. of the remaining sugar; place, 2 inches apart, on ungreased baking sheets. Bake 8 to 10 min. or until edges are very lightly browned. Remove to wire racks; cool completely. Meanwhile, spread 2/3 of the remaining dough onto bottom of 9-inch springform pan. (Reduce oven to 350°F if using a dark nonstick springform pan.) Bake 25 min.; cool. Press remaining dough 2 inches up side of pan. Reduce oven temperature to 300°F (or to 275°F if using a dark pan).
3
Beat remaining 3 pkg. cream cheese, remaining 1 cup sugar, remaining 2 tsp. peel, the 2 Tbsp. flour and lemon juice with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Pour into crust.
4
Bake 1 hour and 15 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the pie filling and cutouts just before serving. Store leftover cheesecake in refrigerator.
Kitchen Tips
Tip 1
Size-Wise
You'll know it's a special occasion when you enjoy a serving of this show-stopping cheesecake!
Tip 2
Variation
Prepare as directed, substituting any of the following for pie filling: drained canned mandarin orange segments and crushed pineapple; drained canned peach slices and raspberry preserves; BREAKSTONE'S or KNUDSEN Sour Cream and fresh strawberry halves; peeled kiwi slices; shaved BAKER'S Semi-Sweet Baking Chocolate and chopped PLANTERS Pecans; drained canned pineapple slices and maraschino cherries; assorted fruits.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 16g
80%
Trans Fat 0g
Cholesterol 130mg
43%
Sodium 290mg
13%
Total Carbohydrates 38g
14%
Dietary Fibers 1g
4%
Sugars 27g
54%
Protein 7g
14%
Vitamin A
20%
Vitamin C
4%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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.
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