We topped cheesecake with a fruity combo of raspberries and blueberries to form this stunning dessert. Head to the kitchen—you can thank us later!
What You Need
Original recipe yields 16 servings
2 cups graham cracker crumbs
1/3 cup butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup plus 1 Tbsp. sugar, divided
1 Tbsp. vanilla
3 egg s
1 cup raspberries, divided
1 cup blueberries
Add To Shopping List
Let's Make It
Heat oven to 350ºF.
Combine graham crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese, 3/4 cup 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.
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.
Mash half the raspberries with fork in medium bowl. Add blueberries, remaining raspberries and remaining sugar; mix lightly. Serve spooned over cheesecake.
Save 30 calories and 4g of total fat, including 3g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese.
For a change of pace, prepare the fruit topping using sliced strawberries and peaches.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 24g
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.