July 30th is National Cheesecake Day so why not consider making a cheesecake for those you love!
PHILADELPHIA Classic Cheesecake
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
HEAT oven to 325°F.
MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
SPECIAL EXTRA…Top with fresh fruit just before serving.
PHILADELPHIA 3-STEP Low-Fat Berry Cheesecake
2 HONEY MAID Low Fat Honey Grahams, crushed (about 1/4 cup)
3 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
3/4 cup sugar
1 tsp. lemon zest
1 Tbsp. lemon juice
1/2 tsp. vanilla
1/2 cup sliced fresh strawberries
1/2 cup blueberries
1/2 cup raspberries
2 Tbsp. strawberry jelly, melted
HEAT oven to 300°F.
SPRINKLE graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray. Beat next 5 ingredients with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
POUR into pie plate.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Top with fruit just before serving; drizzle with jelly.
Lem'n Berry Cheesecake
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup COUNTRY TIME Lemonade Flavor Drink Mix
2 Tbsp. sugar
1/2 cup milk
2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup mixed fresh berries (blueberries and sliced strawberries)
BEAT cream cheese, drink mix and sugar in large bowl with mixer until well blended. Gradually beat in milk. Whisk in COOL WHIP.
SPOON into crust.
REFRIGERATE 1 hour. Top with berries just before serving.
Have a terrific Cheesecake day!
Creativity Bug ~ Sue