Three steps and just 10 minutes of prep time yield one creamy, layered cheesecake made with strawberry preserves and garnished with sliced berries.
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1/4 cup strawberry preserves
5 drops red food coloring
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
4 medium strawberries, sliced
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Let's Make It
Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter. Add preserves and food coloring; stir until well blended. Pour into crust; cover with the remaining plain batter.
Bake 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Top with the whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.