Mother's Day Recipes

Philadelphia® 3-Step® Macaroon Cheesecake

This strawberry-topped cheesecake would be tasty even in a plain-Jane crust. But pair it with a macaroon cookie crust, and it's off-the-charts scrumptious.

Philadelphia 3-Step Macaroon Cheesecake

Ingredients

  • 2 cups soft coconut macaroon cookie crumbs
  • 2 tablespoons butter or margarine, melted
  • 2 (8 ounce) packages Philadelphia Cream Cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon imitation vanilla extract
  • 2 eggs
  • 1 cup sliced strawberries

Instructions

  1. Heat oven to 350 degrees F. Mix crumbs and butter. Press firmly onto bottom and up side of a greased 9 inch pie plate.
  2. Beat cream cheese, sugar and vanilla extract in a large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  3. Pour into crust.
  4. Bake for 40 minutes or until center is almost set. Cool.
  5. Refrigerate for 3 hours or overnight. Top with strawberries just before serving.

Notes

White Chocolate Almond Cheesecake: Chop 4 ounces (2/3 of 6 ounce package) BAKER's Premium White Baking Chocolate into small pieces. Prepare cheesecake batter as directed; stir in 3/4 of the chocolate. Pour into crust; sprinkle with remaining chopped chocolate and 1/2 cup chopped Planters Slivered Almonds. Bake and refrigerate as directed.

Passover Celebrations: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company



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