Centennial Cheesecake

Name: Centennial Cheesecake
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters (1 stick) butter or margarine, softened; 595 grams can cherry pie filling; 907 grams pkg. each) PHILADELPHIA Cream Cheese, softened, divided; 4 eggs; 237 milliliters flour; 2 Tbsps flour; 1 Tbsp lemon juice; 1 Tbsp grated lemon zest, divided; 237 milliliters sugar, divided

This recipe serves 16. One portion of this dish contains approximately 6g of protein, 26g of fat, and a total of 384 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have sugar, lemon zest, philadelphia cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 15 minutes.

Instructions

Beat 1 pkg. of the cream cheese and the butter in small bowl with electric mixer on medium speed until well blended.

Ingredients you will need

Cream Cheese

Butter

Equipment you will use

Hand Mixer

Bowl

Add 1-1/2 cups flour, 1/4 cup of the sugar and 1 tsp. of the lemon zest; mix well. Shape into ball; cover. Refrigerate 1 hour or until chilled.

Ingredients you will need

Lemon Zest

All Purpose Flour

Sugar

Preheat oven to 375F.

Equipment you will use

Oven

Remove 1/4 cup of the dough; roll out to 1/8-inch thickness on lightly floured surface.

Ingredients you will need

Dough

Roll

Cut into desired shapes with lightly floured 1-inch cookie cutters.

Ingredients you will need

Equipment you will use

Cookie Cutter

Sprinkle with 1 tsp. of the remaining sugar; place, 2 inches apart, on ungreased baking sheets.

Ingredients you will need

Sugar

Equipment you will use

Baking Sheet

Bake 8 to 10 min. or until edges are very lightly browned.

Equipment you will use

Oven

Remove to wire racks; cool completely. Meanwhile, spread 2/3 of the remaining dough onto bottom of 9-inch springform pan. (Reduce oven to 350F if using a dark nonstick springform pan.)

Ingredients you will need

Spread

Dough

Equipment you will use

Springform Pan

Oven

Bake 25 min.; cool. Press remaining dough 2 inches up side of pan. Reduce oven temperature to 300F (or to 275F if using a dark pan).

Ingredients you will need

Dough

Equipment you will use

Oven

Frying Pan

Beat remaining 3 pkg. cream cheese, remaining 1 cup sugar, remaining 2 tsp. peel, the 2 Tbsp. flour and lemon juice with electric mixer on medium speed until well blended.

Ingredients you will need

Cream Cheese

Lemon Juice

All Purpose Flour

Sugar

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, mixing just until blended after each addition.

Ingredients you will need

Egg

Pour into crust.

Ingredients you will need

Crust

Bake 1 hour and 15 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the pie filling and cutouts just before serving. Store leftover cheesecake in refrigerator.

Ingredients you will need

Cut Out Cookies

Equipment you will use

Oven

Spatula