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Philadelphia 3-Step
White Chocolate Cheesecake

Philadelphia 3-Step White Chocolate Cheesecake


  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1/2 cup 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


  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. Add eggs; mix just until blended. Stir in half of the white chocolate.
  3. Pour into crust. Sprinkle with remaining white chocolate.
  4. Bake 35 minutes or until center is almost set.
  5. Cool. Refrigerate 3 hours or overnight.
  6. Top with almonds just before serving. Store leftover cheesecake in refrigerator.

Yield: 8 servings

Size-Wise: Enjoy a serving of this rich and indulgent cheesecake on a special occasion.

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.

Nutritional Information: 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

Recipe and photo credit: Kraft Foods -


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