Philadelphia 3-Step White Chocolate Cheesecake

Yield: 8 servings

Ingredients

• 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 4 squares BAKER'S Premium White Baking Chocolate, chopped, divided
• 1 (6 ounce) OREO Pie Crust
• 15 candy-coated almonds

Instructions

1. Heat oven to 350 degrees F.
2. Beat cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended.
3. Add eggs; mix just until blended.
4. Stir in half of the white chocolate.
5. Pour into crust. Sprinkle with remaining white chocolate.
6. Bake for 35 minutes or until center is almost set.
7. Cool. Refrigerate for 3 hours or overnight.
8. Top with almonds just before serving.
9. Store leftover cheesecake in refrigerator.

Notes

Plain Cheesecake: Prepare as directed, omitting white baking chocolate and substituting HONEY MAID Graham Pie Crust for the OREO Pie Crust.

Chocolate Cheesecake: Prepare as directed, substituting 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, for the white chocolate. Stir melted chocolate into batter after mixing in eggs.

Nutrition

Per serving: Calories 470 Total fat 32 g Saturated fat 17 g Cholesterol 115 mg Sodium 390 mg Carbohydrate 40 g Dietary fiber 1 g Sugars 31 g Protein 7 g

Vitamin A 15% DV Vitamin C 0% DV Calcium 8% DV Iron 8% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company