4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups maple-flavored or pancake syrup, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 325°F.
Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.
Beat cream cheese and 1 cup maple syrup in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Add 1/3 cup of the remaining maple syrup into small bowl. Add COOL WHIP; stir gently until blended. Spread over cheesecake. Drizzle with remaining syrup; swirl gently with knife.
You'll know it's a special occasion when you get to enjoy a serving of this luscious cheesecake.
How to Easily Crush the Vanilla Wafers
Place wafers in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the wafers into crumbs by rolling a rolling pin across the bag.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 31g
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.