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Mini Classic New York Cheesecake

Mini Classic New York Cheesecake
 
Yield:
12 servings or 4 cheesecakes, 3 servings each

Ingredients

Ingredients Weights Measures
NABISCO Graham Cracker Crumbs 12 oz. 3 cups
sugar 3.6 oz. 1/3 cup
butter, melted 4 oz. 1/2 cup
PHILADELPHIA Cheesecake Batter 6 lb. 2 tubs

Directions

COMBINE cracker crumbs, sugar and butter; press onto bottoms of 4 (6-inch) springform pans (or onto bottoms of 2 [6-inch] springform pans for trial recipe).

BAKE in 325ºF standard oven 10 min.; cool.

POUR 1-1/2 lb. cheesecake batter over each crust.

PLACE 2 springform pans in water bath in each of 2 full-hotel pans (or in water bath in 1 full-hotel pan for trial recipe). (See directions on tub of Cheesecake Batter for how to prepare water baths.)

BAKE 1 hour 50 min. to 1 hour 55 min. or until centers of cheesecakes are almost set; cool completely. Refrigerate several hours or overnight.

Kraft Kitchens Tips

Special Extra
Garnish with cut-up seasonal fresh fruit and dollops of whipped topping just before serving.
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