Fruity Cheesecake

11 ingredients
17 steps

Ingredients

  • 60 NILLA Wafers, crushed (about 2 cups)
  • 5 tablespoons butter or margarine, melted
  • 3 tablespoons sugar
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
  • 4 eggs
  • 2 cups thawed COOL WHIP DIPS Strawberry Creme
  • 1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis

Directions

  1. 1
    HEAT oven to 325°F.
  2. 2
    13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Bake 10 min.
  3. 3
    cream cheese, 1 cup sugar and flour with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  4. 4
    1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Remove cheesecake from foil to tray; spread with COOL WHIP DIPS. Top with fruit just before serving.
  5. 5
    Calories: 310
  6. 6
    Total fat: 21 g
  7. 7
    Saturated fat: 13 g
  8. 8
    Cholesterol: 90 mg
  9. 9
    Sodium: 270 mg
  10. 10
    Carbohydrate: 27 g
  11. 11
    Dietary Fiber: 1 g
  12. 12
    Sugars: 20 g
  13. 13
    Protein: 4 g
  14. 14
    Vitamin A: 15% DV
  15. 15
    Vitamin C: 20% DV
  16. 16
    Calcium: 6% DV
  17. 17
    Iron: 2% DV

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