PHILADELPHIA MACAROON CHEESECAKE

PHILADELPHIA Macaroon Cheesecake image

Coconut macaroon cookie crumbs form the crust of this luscious strawberry-topped cheesecake that's ready to bake in only 15 minutes.

Provided by My Food and Family

Categories Home

Time 6h15m

Yield 16 servings.

Number Of Ingredients 7

Ingredients

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

Steps:

Heat oven to 350°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and vanilla in large bowl 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. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
Refrigerate 4 hours. Top with strawberries just before serving.

Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8134 g, Sugar 0 g, Protein 5 g