Monday, October 18, 2010

PHILADELPHIA Cheesecake with Sour Cream Topping

 Line baking sheet with foil..

 Mix sugar, butter and crumbs... press into the pan....cover the bottom...

 mix sugar, eggs, vanilla, 1 cup of sour cream....cream cheese..

 pour on top of crumbs... bake... 40 minutes..

make sour cream topping... bake 10 additional minutes..

slice strawberries... serve on top..

Kraft PHILADELPHIA Cheesecake with Sour Cream Topping


What You Need

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup  butter, melted
1-1/4 cups sugar, divided
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container  (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 eggs
2 cups  fresh strawberries, sliced

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.
BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries.

Kraft Kitchens Tips

Healthy Living
Great news! You'll save 70 calories and 8 g of fat, including 6 g of saturated fat, per serving by preparing with margarine, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute 1-1/2 cups finely crushed OREO Cookies for the graham cracker crumbs.
This was absolutely worth making, very easy cheesecake and tasted so rich and creamy! loved it, and I've had a lot of cheesecake in my life!

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