This strawberry-topped cheesecake would be tasty even in a plain-Jane crust. But pair it with a macaroon cookie crust, and it's off-the-charts scrumptious.
What You Need
Original recipe yields 8 servings
2 cups soft coconut macaroon cookie crumbs
2 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. imitation vanilla
2 egg s
1 cup sliced strawberries
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Let's Make It
Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of greased 9-inch pie plate. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Pour into crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries just before serving.
Enjoy a serving of this decadent cheesecake on occasion.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
White Chocolate Almond Cheesecake
Chop 4 oz. (2/3 of 6-oz. pkg.) BAKER's Premium White Baking Chocolate into small pieces. Prepare cheesecake batter as directed; stir in 3/4 of the chocolate. Pour into crust; sprinkle with remaining chopped chocolate and 1/2 cup chopped PLANTERS Slivered Almonds. Bake and refrigerate as directed.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 19g
Trans Fat 0g
Total Carbohydrates 33g
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.