Prep Time:
30 min
Total Time:
5 hr 30 min
Makes:
Makes 24 servings.
INGREDIENTS:
60 NILLA Wafers, crushed (about 2 cups)
5 Tbsp. butter or margarine, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
2 cups thawed COOL WHIP Strawberry Whipped Topping or COOL WHIP Whipped Topping
1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis
DIRECTIONS:
HEAT oven to 325ºF.
LINE 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.
BEAT cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended. Add sour
cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir
in dry pudding mix. Pour over crust.
BAKE 1 hour or until center of cheesecake is almost set. Cool completely. Refrigerate 4 hours.
Lift cheesecake from pan with foil handles. Remove and discard foil. Place cheesecake on platter;
spread with COOL WHIP. Top with fruit just before serving. Refrigerate leftovers.
Kraft Kitchens Tips
Size-Wise
Since this cheesecake makes enough for 24 people, this indulgent special-occasion dessert is a
perfect dessert to serve at your next party.
Special Extra
For extra lemon flavor, add 1 Tbsp. lemon zest to the batter before pouring over crust.