4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
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Let's Make It
Heat oven to 325°F.
Melt 5 Tbsp. butter; set aside. Use pulsing action of food processor to process 2 matzo sheets, and 1/2 cup each nuts and sugar until matzo sheets are finely crushed. Add melted butter; pulse just until blended. Press crumb mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
Bake 12 min. or until lightly browned. Meanwhile, beat cream cheese and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour cream cheese mixture over crust. Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours. Meanwhile, cover rimmed baking sheet with foil, then sheet of parchment. Place remaining matzo sheet on prepared baking sheet.
Bring remaining 1/4 cup each butter and sugar to boil in small saucepan on medium heat, stirring constantly. Cook and stir 1 min. Pour over matzo; spread until matzo is completely covered with sugar glaze. Sprinkle with remaining 1/4 cup nuts. Bake 10 min.; cool completely.
Break matzo sheet into pieces as shown in photo; place on cheesecake just before serving.
Margarine works well for the crust, but the almond toffee only works with butter.
Prepare using PHILADELPHIA Neufchatel Cheese.
If any of the sugar glaze or nuts slide off the matzo sheet while it is baking, carefully use a knife to scrape the glaze or nuts off the baking sheet to return it to the matzo sheet.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 27g
Dietary Fibers 0.6966g
* 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.