Four Way Cheesecake
Four Way Cheesecake
6 Hr(s) 5 Min(s) (incl. refrigerating)
20 Min(s) Prep
5 Hr(s) 45 Min(s) Cook
You may not be able to please all the people all the time. But here's your opportunity to treat 16 people to 4 variations of one awesome cheesecake.
What You Need
Select All
16 servings
Original recipe yields 16 servings
Crust
36 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter or margarine, melted
Cheesecake
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
Toppings
1/4 cup each fresh raspberries and blueberries
1/4 cup mini vanilla creme-filled chocolate sandwich cookies
1 tsp. multi-colored sprinkles
1/2 tsp. each assorted colored sugars (red, green, yellow, blue, orange, pink)
1 piece red string licorice, cut into 6 lengths (about 2-1/2 inches each)
Let's Make It
1
Heat oven to 325ºF.
Crust:
2
Process 28 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan. Coarsely chop remaining cookies.
Cheesecake:
3
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies; pour over Crust.
4
Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Toppings:
5
Melt chocolates, separately, as directed on packages. Visually divide Cheesecake into 4 sections. Spread COOL WHIP onto 1 section; top with berries. Spread second section with semi-sweet chocolate; top with cookies, then drizzle with 1 tsp. white chocolate. Spread remaining white chocolate onto third section; top with sprinkles.
6
Dip cut sides of marshmallow halves in colored sugars; arrange on remaining cheesecake section to resemble a bunch of balloons. Add licorice piece at bottom of each balloon for the string.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this decadent cheesecake.
Tip 2
How to Bake Cheesecake in 13x9-inch Pan
Substitute 13x9-inch pan for the springform pan. Line pan with foil, with ends of foil extending over sides. Prepare Crust; press onto bottom of prepared pan. Prepare Cheesecake batter, pour over crust and bake in 325ºF oven 45 min. or until center is almost set. Cool, then refrigerate as directed. Use foil handles to lift cheesecake from pan; discard foil. Add Toppings as directed.
Nutrition
Calories
490
Calories From Fat
0
% Daily Value*
Total Fat 33g
42%
Saturated Fat 18g
90%
Trans Fat 1g
Cholesterol 140mg
47%
Sodium 390mg
17%
Total Carbohydrates 42g
15%
Dietary Fiber 1g
4%
Sugars 31g
62%
Protein 7g
14%
Vitamin A
15%
Vitamin C
2%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Tags
BAKER'S Semi-Sweet Chocolate
BAKER'S White Chocolate
baking chocolate
berries
butter
candies
cheese
chocolate
chocolate-semi-sweet
chocolate-white
COOL WHIP
cream cheese
eggs
extract
JET-PUFFED Marshmallows
licorice
margarine
marshmallows
PHILADELPHIA Cream Cheese
raspberries
semi-sweet chocolate
sour cream
sprinkles
sugar
vanilla
whipped topping
white chocolate
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