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Passover Macaroon Cheesecake
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Passover Macaroon Cheesecake

5 Hr(s) 20 Min(s)
20 Min(s) Prep
5 Hr(s) Cook
What You Need
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12 servings
Original recipe yields 12 servings
2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 container (16 oz.) BREAKSTONE'S Cottage Cheese
1 cup sugar
1 tsp. imitation vanilla
4 egg s
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups sliced strawberries
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Let's Make It
1
Mix crumbs and margarine. Press onto bottom of 9-inch springform pan.
2
Mix cream cheese, cottage cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
3
Pour over crust.
4
Bake at 350°F for 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Spread sour cream over top of cheesecake; top with strawberries.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12
* 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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