Thursday, November 19, 2009

Layer Strawberry Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/4 cup strawberry preserves

5 drops red food coloring

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup thawed COOL WHIP Whipped Topping

4 medium strawberries, sliced

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter. Add preserves and food coloring; stir until well blended. Pour into crust; cover with the remaining plain batter.

BAKE 40 minutes or until center is almost set. Cool.

REFRIGERATE 3 hours or overnight. Top with the whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.

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