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Philadelphia® 3-Step® Macaroon Cheesecake

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.



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

Yield: 8 servings

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.

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