PHILADELPHIA® 3-STEP® MACAROON CHEESECAKE

PHILADELPHIA® 3-STEP® Macaroon Cheesecake image

This strawberry-topped cheesecake would be tasty even in a plain-Jane crust. But pair it with a macaroon cookie crust, and it's off-the-charts scrumptious.

Provided by My Food and Family

Categories Dairy

Time 3h50m

Yield Makes 8 servings.

Number Of Ingredients 7

Ingredients

2 cups soft coconut macaroon cookie crumbs
2 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. imitation vanilla
2 eggs
1 cup sliced strawberries

Steps:

Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of greased 9-inch pie plate. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Pour into crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries just before serving.

Nutrition Facts : Calories 410, Fat 30 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 150 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g