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Search by meal occasion |
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1
cup
HONEY MAID Graham Cracker Crumbs
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3
Tbsp.
sugar
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3
Tbsp.
butter, melted
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5
pkg.
(8 oz. each)
PHILADELPHIA Cream Cheese, softened
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1
cup
sugar
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3
Tbsp.
flour
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1
Tbsp.
vanilla
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1
cup
BREAKSTONE'S or KNUDSEN Sour Cream
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4
eggs
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1/3
cup
seedless
strawberry jam
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HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
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BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
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BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.
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