The apples, plums and cream cheese in this delectable cheesecake make a perfect flavour combination.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup non-hydrogenated margarine
1/2 cup sugar, divided
1 cup flour
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup maple syrup, divided
2 plums, thinly sliced
2 small apples, thinly sliced
1/4 cup ground toasted pecans
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How do I make it ?
Heat oven to 375ºF.
Beat margarine and 1/3 cup sugar with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese, 3 Tbsp. syrup and remaining sugar until blended. Add egg; beat just until blended. Spread onto bottom of crust; top with fruit and nuts.
Bake 40 to 45 min. or until centre is almost set. Let stand 5 min. Run knife around rim of pan to loosen dessert; cool before removing rim. Refrigerate dessert 4 hours. Drizzle with remaining syrup just before serving.
Kraft Kitchen Tips!
Top each piece with a dollop of thawed Cool Whip Whipped Topping.
If using a dark nonstick springform pan, reduce the oven temperature to 350ºF.
Prepare using Philadelphia Light Brick Cream Cheese Spread.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 5 g
Cholesterol 40 mg
Sodium 200 mg
Total carbohydrate 27 g
Dietary fibre 1 g
Sugars 17 g
Protein 4 g
Makes 12 servings, 1 piece (75 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.