SAVORY CHEESECAKES
These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 4 savory cheesecakes (10 to 12 servings)
Number Of Ingredients 38
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
- Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
- Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
- For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
- For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
- For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
- For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
THE BEST NO-BAKE CHEESECAKE
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear--it will have the signature creamy, tangy flavor of the classic.
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
- For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
- Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
- Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
- Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.
THE BEST NEW YORK-STYLE CHEESECAKE
This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.
Provided by Food Network Kitchen
Categories dessert
Time 12h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
- Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
- Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
- For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
- Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
- Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
- Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.
FLUFFY 2-STEP EASTER CHEESECAKE
Try a Fluffy 2-Step Easter Cheesecake in a graham cracker crust for a great springtime treat. Top this Easter cheesecake with jelly beans & you're all set!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in medium bowl with whisk until well blended. Stir in COOL WHIP. Spoon into crust.
- Refrigerate 3 hours or until set. Top with jelly beans just before serving.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 22 g, Protein 3 g
FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY
Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.
Provided by Alvin Zhou
Categories Desserts
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 320°F (160°C).
- In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
- Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
- In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
- Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
- Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
- Pour the batter into the pan and shake to release any large air bubbles.
- Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
- Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
- Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
- Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 40 grams, Fat 41 grams, Fiber 1 gram, Protein 30 grams, Sugar 28 grams
LIGHT AND AIRY CHEESECAKE
I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!
Provided by LatinaCook
Categories Desserts Cakes Cheesecake Recipes
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
- Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 29.6 g, Cholesterol 113 mg, Fat 21.7 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 11.5 g, Sodium 188.5 mg, Sugar 12.8 g
CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
- In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
- Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
- Once cool, line the sides of the springform pan with parchment paper.
- In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
- Add the heavy cream and beat to incorporate.
- Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
- Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
- Pour the cream cheese mixture into the cooled crust.
- Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
- Gently transfer the baking dish to the oven and bake for 1 hour.
- Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
- Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
- Cover the pan with plastic wrap and transfer to the refrigerator overnight.
- Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
- Top with fresh berries, if desired.
- Dip a knife into hot water for clean slices, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams
FLUFFY TWO STEP CHEESECAKE II
If you're watching your weight but have a huge sweet tooth, then this is the recipe for you! The only fat in this no-bake recipe is in the crust.
Provided by Amy Berry
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 46.7 g, Cholesterol 3.1 mg, Fat 8 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 1.9 g, Sodium 396.1 mg, Sugar 30.1 g
EASY RICE-COOKER FLUFFY CHEESE CAKE RECIPE BY TASTY
Here's what you need: cream cheese, eggs, pancake mix, heavy cream, egg whites, granulated sugar, butter, powdered sugar
Provided by Spencer Kombol
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine cream cheese, egg yolk, and pancake mix, whisk using a hand mixer until fully combined.
- Add heavy cream in two parts, whisking well in between.
- In a separate bowl, whisk egg whites until firm peaks form, then add granulated sugar in three parts, whisking well in between.
- Gently fold egg whites into pancake mixture in three parts and stir until fully incorporated.
- Grease rice cooker bowl with melted butter and add cheese cake mixture. Cook for 70 minutes.
- Once cooked turn the cake out onto a plate, splinkle with powder suger.
- Enjoy!
Nutrition Facts : Calories 465 calories, Carbohydrate 25 grams, Fat 37 grams, Fiber 0 grams, Protein 11 grams, Sugar 12 grams
FLUFFY CHEESECAKE
This is the best no-bake cheesecake I've ever tried. And the fastest. Wow. Wow. Wow. Recipe courtesy of The Hungry Traveler.
Provided by AmyZoe
Categories Cheesecake
Time 20m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment, on medium high speed, whip the heavy cream and powdered sugar just until stiff peaks form. Scrape the whipped ream into a clean bowl and refrigerate until step 3.
- Using the same stand mixer bowl (you don't need to wash it), fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes on high speed. With the mixer on low, gradually add the sugar and then mix on medium-high speed until smooth. Scrape down the sides and bottom of the bowl and then add sour cream and vanilla and mix until combined.
- Remove the bowl from the mixer and take the whipped cream out of the refrigerator. Gently fold the whipped cream into the cream cheese mixture until fully incorporated or homogenous. Spoon the filling into the prepared graham cracker crust and refrigerate for 4 hours or until set.
Nutrition Facts : Calories 462.5, Fat 35, SaturatedFat 18.3, Cholesterol 95.4, Sodium 268.7, Carbohydrate 34.4, Fiber 0.4, Sugar 26, Protein 4
FLUFFY CHEESECAKE
This chesse cake uses beaten egg whites to make it light and fluffy. I use a 9 inch round springform cake pan. Note that if you use the same type pan, all of the batter will not fit and you'll end up with a little extra.
Provided by StacL
Categories Cheesecake
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Butter the cake pan.
- Mix crust ingredients together and pat into pan.
- In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
- In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
- Fold egg whites gently into cheesecake mixture and pour into cake pan.
- Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
- Remove and let cool to room temperature. Cut and serve.
Nutrition Facts : Calories 777.5, Fat 50.5, SaturatedFat 29.6, Cholesterol 281.9, Sodium 491.4, Carbohydrate 70.1, Fiber 0.7, Sugar 54, Protein 13.5
MY MOM'S FLUFFY CHEESECAKE
Make and share this My Mom's Fluffy Cheesecake recipe from Food.com.
Provided by The Chillichick
Categories Pie
Time 2h15m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- For the Graham Crust. mix flour, brown sugar and salt. Cut in butter with a pastry cutter. When fine and crumbly press into a 9 x 12 glass pan. Cook approx 25-30 minutes until tan/brown at 350 degrees.
- Let it cool, then crumble up and re-press into the pan. This is really fun to do with your hands, it's like playing in the sand!
- Juice the lemon and limes. Should make at least 1/2 cup.
- Cream together, cream cheese and sugar.
- Add sour cream, lemon/lime juice, egg yolks, salt and vanilla.
- In a separate bowl beat the eggs white until fluffy and fold in to the cream cheese mixture.
- Pour into the pan with the graham crust and bake at 375 approx 45 minutes. Check for doneness with a toothpick.
- Let it cool before cutting.
Nutrition Facts : Calories 299.2, Fat 21.2, SaturatedFat 12, Cholesterol 101.5, Sodium 385.2, Carbohydrate 23.6, Fiber 0.7, Sugar 15.9, Protein 4.9
RICH AND CREAMY CHEESECAKE
Steps:
- Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.
- Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.
- Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
FLUFFY NO BAKE CHEESECAKE
This is an easy no bake cheesecake that I usally make on the holidays. I serve it with a spoonful of cherry pie filling on top. (But you could eat it plain or with any kind of pie filling or fruity sauce...choc sauce. The possiblities are endless and easy.)
Provided by khaught
Categories Cheesecake
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream cheese and sugar in a large mixing bowl until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Serve plain or with pie filling of choice. (Or any other topping that you like. e.g. candy, choc sauce etc.).
Nutrition Facts : Calories 433.4, Fat 29.7, SaturatedFat 18, Cholesterol 41.6, Sodium 281.3, Carbohydrate 39.1, Fiber 0.4, Sugar 30.6, Protein 4.5
SMART-CHOICE FLUFFY CHEESECAKE
On one side of the luscious scale is dense, creamy cheesecake. On the other is this-creamy, fluffy cheesecake made with COOL WHIP LITE Whipped Topping.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Beat Neufchatel and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours. Serve topped with cherry pie filling.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
FLUFFY 2-STEP CHEESECAKE (COURTESY OF COOL WHIP)
Make and share this Fluffy 2-Step Cheesecake (Courtesy of Cool Whip) recipe from Food.com.
Provided by mamacancook
Categories Cheesecake
Time 18m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate 3hrs or until firm.
- Garnish with fruit of your choice or leave plain with a dollop of cool whip on top.
FLUFFY WHITE CHOCOLATE CHEESECAKE
Spoon a velvety & fluffy filling into a crust for this Fluffy White Chocolate Cheesecake. Fluffy White Chocolate Cheesecake is an airy, no-bake dessert.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.
- Add remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP. Spoon into crust.
- Refrigerate 4 hours or until firm. Meanwhile, make chocolate curls from white chocolate. (See tip.)
- Garnish pie with chocolate curls before serving.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 36 g, Fiber 0 g, Sugar 24 g, Protein 4 g
FLUFFY CHEESECAKE DESSERT
In Bethalto, Illinois, Rhonda Miller prepares a light, creamy filling with mild citrus flavor, then spoons it over a simple vanilla wafer crust. The yummy result makes an appealing ending to a summer meal.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, combine marshmallows and orange juice. Microwave, uncovered, on high for 1 minute. Stir until smooth. , In a large bowl, beat cream cheese until light and fluffy. Add marshmallow mixture; beat just until smooth. Fold in whipped topping. , Combine wafer crumbs and butter; set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13x9-in. pan. , Spoon cream cheese filling over crust. Sprinkle with reserved crumbs. Cover and refrigerate 1 hour or until set. Store in the refrigerator.
Nutrition Facts : Calories 333 calories, Fat 23g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 212mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
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