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PHILADELPHIA New York Cheesecake Squares

Prep Time:

20 min

Total Time:

5 hr

Makes:

What You Need!

1-1/4 cups HONEY MAID Graham Crumbs

1/4 cup butter, melted

4 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup sour cream

4 eggs

1 can (540 mL) cherry pie filling

Make It!

HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs and butter; press firmly onto bottom of prepared pan.

BEAT cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 to 45 min. or until centre is almost set. Cool. Refrigerate 4 hours. Remove cheesecake from pan using foil handles. Top with pie filling before serving. Refrigerate leftovers.

Kraft Kitchens Tips

Special Extra

Omit cherry pie filling. Prepare and refrigerate cheesecake as directed. Top with 2 cups mixed berries. Brush with 2 Tbsp. strawberry jelly, melted.

Size-Wise

Desserts can be enjoyed as part of a healthful eating plan. Be mindful of serving size.

Healthy Living

Save 70 calories, 8 grams of total fat including 7 grams of saturated fat per serving by preparing with non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese Spread, light sour cream and light cherry pie filling.

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