1-1/2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
2 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
1/2 tsp. grated lemon zest
2 egg s
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Let's Make It
Mix crumbs and butter. Press onto bottom of greased foil-lined 8-inch square baking pan. Mix cream cheese, sugar, lemon juice, vanilla and lemon peel with electric mixer on medium speed until well blended. Add eggs; mix until blended.
Pour cream cheese mixture over crust.
Bake at 350°F for 20 to 25 minutes or until center is almost set. Cool. Refrigerate until ready to serve. Garnish with lemon slices and sweetened whipped cream.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.