2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/2 teaspoon vanilla
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
How to Make It
PREHEAT oven to 350° F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
POUR into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.
Nutritional Information Calories: 400 Total fat: 28 g Saturated fat: 16 g Cholesterol: 110 mg Sodium: 340 mg Carbohydrate: 31 g Dietary Fiber: 0 g Sugars: 21 g Protein: 6 g Vitamin A: 15% DV Vitamin C: 2% DV Calcium: 4% DV Iron: 4% DV
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