Discover our roasted red pepper cheesecake from KRAFT Recipes. Make this cheesecake for a dessert buffet or for a dinner party!
What You Need
Original recipe yields 36 servings
25 round buttery cracker s, finely crushed
1/4 cup butter, melted
2 green onions, finely chopped
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 egg s
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 jar (7 oz.) roasted red pepper s, drained, puréed
1/2 cup orange marmalade, melted
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Let's Make It
Heat oven to 325ºF.
Line 9-inch-square pan with foil, with ends of foil extending over sides of pan. Combine cracker crumbs, butter and onions; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese in large bowl with mixer until creamy. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in cheddar and peppers; pour over crust.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.
Use foil handles to lift cheesecake from pan; spread with marmalade.
Sprinkle with 1/4 cup toasted PLANTERS Sliced Almonds before serving.
Serve with toast points or your favorite crackers.
How to Purée the Peppers
Use your blender to blend the peppers until smooth.
Omit foil. Prepare cheesecake in 9-inch springform pan.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 5g
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.