Fruity Cheesecake
As if cheesecake isn't tempting enough, this potluck all-star sports a layer of whipped topping and 3 cups of fresh fruit bursting with flavor.
Prep time30 min
Total time6hr 30min
ServingsMakes 16 servings.
Ingredients
- 60 NILLA Wafers, finely crushed (about 2 cups)
- 5 Tbsp. butter or margarine, melted
- 3 Tbsp. sugar
- 4 pkg. (8 oz. each) brick cream cheese, softened
- 1 cup sugar
- 2 Tbsp. flour
- 1 cup sour cream
- 1 pkg. (3.4 oz.) lemon instant pudding mix
- 4 eggs
- 2 cups thawed frozen whipped topping
- 1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis
Preparation
- Heat oven to 325ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar and flour with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with whipped topping. Top with fruit just before serving.
Recipe Tips
- Size-Wise
Since this special-occasion cheesecake serves 16, it's the perfect dessert to serve at your next party. - Special Extra
For extra lemon flavor, add 1 Tbsp. lemon zest to the batter before pouring over crust. - Substitute
Prepare using your favorite variety of frozen whipped topping.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 460 |
| % Daily Value* | |
| Total fat 31g | |
| Saturated fat 18g | |
| Cholesterol 150mg | |
| Sodium 390mg | |
| Calcium 8%DV | |
| Carbohydrate 40g | |
| Dietary fiber 1g | |
| Total sugars 30g | |
| Protein 7g | |
| Vitamin A | 20 %DV |
| Vitamin C | 30 %DV |
| Iron | 4 %DV |
