Michele McAdoo for the Kraft Kitchens shares a recipe that's a creative spin on classic NY style cheesecake. Instead of serving with fresh strawberries, seedless strawberry jam is swirled on top of the batter for a beautiful marbled effect. Gorgeous and delicious!
Graham cracker crumbs
1 Cup (16 tbs) (Honey Maid)
3 Tablespoon, melted
40 Ounce, softened (5 Packages, 8 Ounce Each Philadelphia)
1 Cup (16 tbs)
1 Cup (16 tbs) (Breakstone's / Knudsen)
Seedless strawberry jam
1⁄3 Cup (5.33 tbs)
1. HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
2. BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.
Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam. "