4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 egg s
1 pkg. (10 oz.) frozen sweet cherries
1 Tbsp. lemon juice
Add To Shopping List
Let's Make It
Heat oven to 325°F.
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until 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. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
Spoon cherry topping over cheesecake before serving.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Reduce oven temperature to 300°F if using a dark nonstick springform pan.
Omit cherry topping. Top chilled cheesecake with your favorite fresh fruit just before serving.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 30g
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.