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Strawberry Shortcake Cheesecake
PHILADELPHIA CREAM CHEESE8Ingredients
6Hours
280Calories
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Description
Have your shortcake and eat your cheesecake, too! This strawberry-topped dessert has layers of both.
Ingredients
US|METRIC
16 SERVINGS
- 1 sponge cake (round prepared, 6 oz., 12 inch)
- 2 Tbsp. strawberry jam (melted)
- 2 pkg. Philadelphia Cream Cheese (8 oz. each, softened)
- 1/2 cup sugar
- 1 Tbsp. vanilla
- 2 eggs
- 1 1/2 cups Cool Whip whipped topping (thawed)
- 1 1/2 cups strawberries (fresh, sliced)
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Directions
- Heat oven to 350°F.
- Remove rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.
- Bake 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with COOL WHIP just before serving; top with berries.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol140mg47% |
Sodium210mg9% |
Potassium140mg4% |
Protein6g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber0g0% |
Sugars9g |
Vitamin A10% |
Vitamin C15% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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