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Heavenly Spring Cheesecakes




Source of Recipe


Kraft


List of Ingredients




Take 1/4 cup melted butter, 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, 3/4 cup sugar and 3 eggs and mix & match your recipe from these options...

32 NABISCO Ginger Snaps, crushed 1 Tbsp. grated lemon peel, 2 Tbsp. fresh lemon juice 1-1/2 cups thawed COOL WHIP Whipped Topping, thin strips of lemon peel from 1 lemon

14 OREO Chocolate Sandwich Cookies, crushed 1/4 cup Irish cream liqueur; 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted and cooled drizzle of 2 melted squares BAKER'S Semi-Sweet Baking Chocolate

34 NILLA Wafers, crushed 1 can (15.25 oz) crushed pineapple, drained 1/4 cup toasted BAKER'S ANGEL FLAKE Coconut

7-1/2 HONEY MAID Honey Grahams, crushed 1 medium banana, mashed 1 medium banana, cut into 12 slices; 12 toasted PLANTERS Walnut Halves; drizzle of 2 Tbsp. maple or pancake syrup


Recipe



Then follow our 3 simple steps:

PREHEAT oven to 350°F. Combine cookie crumbs and butter. Press firmly onto bottom of 9-inch springform pan.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in add-ins; pour over crust.
BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with garnish just before serving. Store leftover cheesecake in refrigerator.