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Quick Cheesecake
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Quick Cheesecake

5 Min(s)
5 Min(s) Prep
If you have two ingredients and 15 minutes, you can have a cheesecake. Impossible, you say? Read on, we say!
What You Need
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8 servings
Original recipe yields 8 servings
1 tub ( 24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
1 ready-to-use graham cracker crumb crust (6 oz.)
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Let's Make It
1
Spoon cheesecake filling into crust. Smooth top lightly with back of spoon to form even layer.
2
Serve immediately or refrigerate until ready to serve.
Kitchen Tips
Tip 1
Size Wise
Dessert can be part of a balanced diet, but remember to keep tabs on portions.
Tip 2
Special Extra
Prepare as directed, adding 1/2 cup seedless raspberry jam to cheesecake filling before spooning into crust.
Tip 3
Special Extra
Top with 1 cup cherry pie filling before serving.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 16g
80%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 410mg
18%
Total Carbohydrates 27g
10%
Dietary Fibers 1g
4%
Sugars 18g
36%
Protein 5g
10%
Vitamin A
15%
Vitamin C
0%
Calcium
8%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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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