No need to wonder whether you should wow them with crème brûlée or creamy cheesecake. This luscious dessert combines both.
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
2 whole eggs
1 egg yolk
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup firmly packed brown sugar
1 Tbsp. water
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Let's Make It
Preheat oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust.
Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
Preheat broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator.
This cheesecake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this cheesecake.
Omit pie crust. Line 8- or 9-inch square baking pan with foil. Mix 1-1/2 cups graham cracker crumbs and 1/4 cup (1/2 stick) melted butter or margarine; press firmly onto bottom of prepared pan. Prepare filling as directed; pour over crust. Bake as directed. Cool, refrigerate and add topping just before serving as directed. Cut into 16 bars. Store leftover bars in refrigerator. Makes 16 servings, 1 bar each.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 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.