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Cheesecake, Macaroon I (D, KLP, TNT)
Source: Philadelphia Cream Cheese Wrapper
Serves: 8

1-1/2 cups soft coconut macaroon cookie crumbs
1/2 cup sugar
2 tbsp. butter or margarine, melted
1/2 tsp. vanilla
2 eggs
2 packages (8 oz. each) Philadelphia cream cheese, softened
1 cup sweetened whipped cream
2 tbsp. strawberry jelly, melted (optional)

Mix crumbs and butter or margarine; press onto bottom and sides of greased 9" pie plate.

Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust.

Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Spread whipped cream over chilled cheesecake. Drizzle with jelly if using.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A