PHILADELPHIAÂ® Pina Colada Cheesecake

Name: PHILADELPHIAÂ® Pina Colada Cheesecake
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 15
Cuisine: Global
Ingredients: 118 milliliters BREAKSTONES or KNUDSEN Sour Cream; 907 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 4 eggs; 118 milliliters thawed frozen piÃ±a colada tropical fruit mixer concentrate; 118 milliliters sugar; 510 grams roll refrigerated sliceable sugar cookies; 1 teaspoon vanilla

One portion of this dish contains approximately 5g of protein, 25g of fat, and a total of 414 calories. If 88 cents per serving falls in your budget, PHILADELPHIAÂ® Pina Colada Cheesecake might be a great gluten free and vegetarian recipe to try. This recipe serves 15. If you have sugar, vanilla, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours and 15 minutes.

Instructions

Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).

Equipment you will use

Springform Pan

Oven

Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan. Press edges together to form crust.

Ingredients you will need

Crust

Equipment you will use

Springform Pan

Bake 12 to 15 min. or until lightly browned.

Equipment you will use

Oven

Beat cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended.

Ingredients you will need

Cream Cheese

Vanilla

Fruit

Sugar

Equipment you will use

Hand Mixer

Blender

Add sour cream; mix well.

Ingredients you will need

Sour Cream

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

Ingredients you will need

Egg

Pour into crust.

Ingredients you will need

Crust

Bake 50 to 55 min. or until center is almost set. Cool completely. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Equipment you will use

Oven

Spatula