4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
2 cups sliced strawberries
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Let's Make It
Heat oven to 350°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs,1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
Refrigerate 4 hours. Top with strawberries just before serving.
Since this indulgent cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.
If using a dark nonstick 9-inch springform pan, reduce the oven temperature to 325°F.
This easy-to-make, yet impressive, cheesecake can be refrigerated up to 24 hours before serving.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 1g
Total Carbohydrates 22g
Dietary Fibers 0.8134g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.