Tasty Tuesday: Strawberry Shortcake Cheesecake

Do you love Strawberry Shortcake?
How about cheesecake?

If you said yes to both, why not combine them into one recipe?
I received this recipe in an email from Kraft Food and thought I'd share.


Strawberry Shortcake Cheesecake
(image)

Total Time: 6 hr
Prep: 20 min
Servings: 16 servings

What You Need:
-1 round prepared sponge cake (6 oz.), 12 inch
-2 Tbsp. strawberry jam, melted
-2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
-1/2 cup sugar
-1 Tbsp. vanilla
-2 eggs
-1-1/2 cups thawed COOL WHIP Whipped Topping
-1-1/2 cups fresh strawberries, sliced

Make It:

-HEAT oven to 350°F.

-REMOVE rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.

-BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.

-BAKE 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with COOL WHIP just before serving; top with berries.

ENJOY!!