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Cheesecake Squares for Passover
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Cheesecake Squares for Passover

1 Hr(s) 20 Min(s)
25 Min(s) Prep
55 Min(s) Cook
What You Need
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12 servings
Original recipe yields 12 servings
1 cup matzo crumbs
2 Tbsp. sugar
3 Tbsp. margarine, melted
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
3 egg s
1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. sugar
1 tsp. imitation vanilla
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Let's Make It
1
Mix crumbs, 2 tablespoons sugar and margarine; press onto bottom of 9-inch square baking pan. Bake at 350°F for 10 minutes. Remove from oven. Reduce oven temperature to 300°F.
2
Place cottage cheese in blender or food processor container fitted with steel blade; cover. Process until smooth.
3
Beat cottage cheese, cream cheese and 3/4 cup sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Pour over crust. Bake 45 minutes.
4
Mix sour cream, 2 tablespoons sugar and vanilla. Spread evenly over cheesecake; continue baking 10 minutes. Cool completely. Refrigerate. Cut into squares. Garnish with fruit.
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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