TROPICAL PHILADELPHIA® CHEESECAKE

Tropical PHILADELPHIA® Cheesecake image

Get a taste of the tropics-in your cheesecake! This island getaway dessert is made with a citrusy lime zest filling in a coconutty crust.

Provided by My Food and Family

Categories Recipes

Time 3h30m

Yield Makes 12 servings.

Number Of Ingredients 11

Ingredients

1 cup BAKER'S ANGEL FLAKE Coconut
2 Tbsp. flour
2 Tbsp. margarine, melted
1 env. KNOX Unflavored Gelatine
1/4 cup water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. grated lime zest
1/4 cup lime juice
few drops green food coloring
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Preheat oven to 350°F. Mix coconut, flour and margarine. Press firmly onto bottom of 9-inch springform pan. Bake 12 to 15 minutes or until very lightly browned.
Meanwhile, soften gelatine in water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add dissolved gelatine, lime zest, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust.
Refrigerate 3 hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 22 g, Protein 4 g