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HONEY MAID Fruity Cheesecake

Prep time

30 min

Total time

6 hr 30 min

Servings

Makes 20 servings, 1 piece (115 g) each.

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    Ingredients
    • 1 cup Honey Maid Crumbs
    • 3 Tbsp. non-hydrogenated margarine, melted
    • 1 cup plus 3 Tbsp. sugar, divided
    • 4 pkg. (250 g each) brick cream cheese, softened
    • 2 Tbsp. flour
    • 1 cup sour cream
    • 4 eggs
    • 1 pkg. (4-serving size) lemon instant pudding mix
    • 2 cups thawed frozen whipped topping
    • 1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwi
Preparation
  • Heat  oven to 325°F.
  • Line  13x9-inch pan with foil, with ends of foil extending over sides. Combine crumbs, margarine and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
  • Meanwhile,  beat cream cheese, flour and remaining sugar in large bowl with mixer until blended.  Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Beat in dry pudding mix.
  • Pour  cream cheese batter over crust.
  • Bake  45 min. to 1 hour or until centre of cheesecake is almost set. Cool completely.
  • Refrigerate  cheesecake 4 hours. Use foil handles to lift cheesecake from pan; discard foil. Place cheesecake on platter; cover with whipped topping.  Top with fruit.

Recipe Tips

Special ExtraFor more lemon flavour, stir 1 Tbsp. lemon zest into the batter before pouring over the crust.

Size-WiseSavour a serving of this crowd-pleasing dessert on special occasions.

SubstituteSubstitute fresh raspberries for the sliced kiwi.

88433
Amount per serving Calories 320
% Daily Value*
Total Fat 22g
Saturated Fat 13g
Carbohydrate 28g
Fibre 1g
Sugars 22g
Protein 6g
Cholesterol 90mg
Sodium 340mg
Potassium 3% DV
Calcium 6% DV
Iron 3% DV

This recipe features:

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