cheesecakes
Fluffy Cheesecake
1 pkg. (8 oz.) Philadelphia Brand Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 prepared graham cracker crumb crust (6 oz.)
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Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until set. Garnish as desired.
FLUFFY Cherry Cheesecake: Prepare and refrigerate as directed above. Spoon 1-1/2 cups cherry pie filling over top of pie.
FLUFFY Cranberry Cheesecake: Beat in 1 cup whole berry cranberry sauce with cream cheese. Proceed as directed above.
FLUFFY Pumpkin Cheesecake: Increase sugar to 1/2 cup. Beat in 1 cup canned pumpkin and 1/2 tsp. pumpkin pie spice with cream cheese. Proceed as directed above.
FLUFFY Caramel Pecan Cheesecake: Beat cream cheese and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spoon 1 cup cream cheese mixture into crust; spread evenly. Top with 1/3 cup KRAFT Caramel Topping and 1/4 cup toasted pecans; spread evenly. Refrigerate 3 hours or until set. Garnish with additional caramel topping, whipped topping and pecans.
Makes 8 servings
This recipe created by Kraft Foods.