Whipped topping, mixed berries and a dusting of powdered sugar tops this easy-to-make, yet luscious, cheesecake.
What You Need
Original recipe yields 16 servings
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1 tsp. vanilla
3 egg s
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. plus 1 tsp. powdered sugar
1 cup thawed COOL WHIP Whipped Topping
1/2 cup each blueberries and raspberries
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Let's Make It
Heat oven to 350ºF.
Combine cracker crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Bake 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Mix sour cream and 2 Tbsp. powdered sugar in medium bowl until blended. Gently stir in COOL WHIP; spread over cheesecake. Top with berries; sprinkle with remaining powdered sugar.
Save 40 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.
Substitute sliced strawberries and peaches for the blueberries and raspberries.
Substitute your favorite cookie crumbs for the graham cracker crumbs.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 21g
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.