Philadelphia® Macaroon Cheesecake
- Prep Time: 10 Minutes (Total Time: 5 Hours 10 Minute)
- Serving Size: 16
- 2 cups Soft Coconut Macaroon Cookie Crumbs (about 8 Cookies, Crumbled)
- 2 tablespoons Butter Or Margarine, Melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, Softened
- 1 cup Sugar
- 1 teaspoon Vanilla
- 4 Eggs
- 2 cups Sliced Strawberries
PREHEAT oven to 350°F if using silver 9-inch springform pan (or to 325°F if using dark nonstick 9-inch springform pan). Mix cookie crumbs and butter. Press firmly onto bottom of pan.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs,1 at a time, mixing just until blended after each addition. Pour over crust.
BAKE 55 min. to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool completely before removing rim of pan. Refrigerate 4 hours or overnight. Top with strawberries.
KRAFT KITCHENS TIPS
Size It Up Since this indulgent cheescake makes 16 servings, it is the perfect dessert to serve at your next party.
How To Soften Cream Cheese Place completely unwrapped pkg. of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional pkg. of cream cheese.
RECIPE COURTESY OF KRAFT FOODS