Print Recipe

Independence Day Cheesecake

Independence Day Cheesecake recipe

Ingredients

  • 1 1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/4 cup granulated sugar
  • 2 (8 ounce) packagesPHILADELPHIA Cream Cheese, softened
  • 2 cups powdered sugar
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 1 cup strawberry jam, heated
  • 1 pint (2 cups) blueberries

Instructions

  1. Mix crumbs, butter and granulated sugar. Press firmly onto bottom of 13 x 9-inch dish.
  2. Beat cream cheese and powdered sugar with electric mixer on medium speed until well blended.
  3. Gently stir in whipped topping. Spoon over crust.
  4. Refrigerate at least 1 hour or overnight.
  5. Press assorted sizes of star cookie cutters lightly into top of cheesecake.
  6. Drizzle jam over surface of remaining cheesecake; spread gently to completely cover area around the stars. Carefully remove cookie cutter.
  7. Arrange blueberries around edge of cheesecake.
  8. Store leftover cheesecake in refrigerator.

Yield: 16 servings

How to Thaw COOL WHIP: Place unopened 8-ounce tub of COOL WHIP in the refrigerator for 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.

Reprinted with permission from Kraft Foods - kraftrecipes.com.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.