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
-
1HEAT oven to 325°F.
-
213x9-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.
-
3cream 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.
-
41 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.
-
5Calories: 310
-
6Total fat: 21 g
-
7Saturated fat: 13 g
-
8Cholesterol: 90 mg
-
9Sodium: 270 mg
-
10Carbohydrate: 27 g
-
11Dietary Fiber: 1 g
-
12Sugars: 20 g
-
13Protein: 4 g
-
14Vitamin A: 15% DV
-
15Vitamin C: 20% DV
-
16Calcium: 6% DV
-
17Iron: 2% DV
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