2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup whipping cream
2 egg s
1/2 cup KRAFT Shredded Mild Cheddar Cheese
2 green onion s, chopped
4 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Heat oven to 325ºF.
Combine pretzel crumbs and butter; spoon 1 tsp. into each of 24 paper-lined mini muffin cups.
Beat cream cheese and whipping cream in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in cheddar and onions. Spoon into prepared muffin cups, adding about 1 Tbsp. to each.
Bake 15 min. or until centers are almost set. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Refrigerate cheesecakes 1 hour.
Top with bacon just before serving.
Prepare using PHILADELPHIA Neufchatel Cheese and your favorite variety of KRAFT Shredded Cheese.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 1g
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.