Candy-coated almonds give this easy-to-make white chocolate-cheesecake a distinctly festive appeal.
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped, divided
1 OREO Pie Crust (6 oz.)
15 candy-coated almonds
Add To Shopping List
Let's Make It
Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in half of the white chocolate.
Pour into crust. Sprinkle with remaining white chocolate.
Bake 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with almonds just before serving. Store leftover cheesecake in refrigerator.
Enjoy a serving of this rich and indulgent cheesecake on a special occasion.
Prepare as directed, omitting white baking chocolate and substituting ready-to-use graham cracker crumb crust for the OREO Pie Crust.
Prepare as directed, substituting 1 pkg (4 oz.) BAKER'S Semi-Sweet Baking Chocolate, melted, for the white chocolate. Stir melted chocolate into batter after mixing in eggs.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* 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.