Prep Time
15 Mins
Yield
Makes 8 servings

How to Make It

SPRINKLE half of the crumbs onto side of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender container. Pour into large bowl. Gently stir in whipped topping.

POUR into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.

Nutritional Information
Calories: 100
Total fat: 2 g
Saturated fat: 5 g
Cholesterol: 10 mg
Sodium: 300 mg
Carbohydrate: 11 g
Dietary Fiber: 0 g
Sugars: 5 g
Protein: 9 g
Vitamin A: 10% DV
Vitamin C: 0% DV
Calcium: 10% DV
Iron: 0% DV

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