Sweet Cheesecake Recipes
Fruity Cheesecake
Since this Fruity Cheesecake makes enough for 24 people, this indulgent special-occasion dessert is a perfect dessert to serve at your next party.
Prep: 30 min | Total: 5 hr 30 min | Yield: 24 servings
Ingredients
- 1 cup crushed Nilla Wafers (about 25 wafers)
- 3 tablespoons butter, melted
- 3 tablespoons granulated sugar
- 4 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup Breakstone's or Knudsen Sour Cream
- 4 eggs
- 1 (4 serving size) box Jell-O Lemon Flavor Instant Pudding & Pie Filling
- 2 cups thawed Cool Whip Strawberry Whipped Topping
- 1 cup each blueberries, sliced strawberries and peeled sliced kiwi
Instructions
- Heat oven to 325 degrees F.
- Mix crumbs, butter and 3 tablespoons sugar; press firmly onto bottom of foil-lined 13 x 9 inch baking pan.
- Bake for 10 minutes.
- Beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended.
- Add sour cream; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Stir in dry pudding mix. Pour over crust.
- Bake for 1 hour or until center is almost set.
- Cool in pan on wire rack.
- Refrigerate for 4 hours or overnight.
- Lift cheesecake out of pan with foil handles; place on serving platter. Spread with the whipped topping; top with fruit.
Notes
For extra lemon flavor, add 1 tablespoon grated lemon peel to the batter before pouring over crust.
Nutrition
Per serving: Calories 270 Total fat 19g Saturated fat 12g Cholesterol 85mg Sodium 240mg Carbohydrate 23g Dietary fiber 1g Sugars 18g Protein 4g Vitamin A 10% DV Vitamin C 40% DV Calcium 4% DV Iron 0% DV
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company