Heavenly Spring Cheesecakes

By ctozzi

Ingredients

• Mix & match your recipe from these options:
• 1/4 cup melted butter
• 3 pkg. (250 g each) Regular or Light Cream Cheese
• 3/4 cup sugar
• 3 eggs
• crumb options:
• crushed Christie Pantry Ginger Cookies
• Oreo Baking Crumbs
• crushed Nilla Vanilla Wafers
• Honey Maid Graham Crumbs
• add-in choices:
• 1 Tbsp. grated lemon peel
• 2 Tbsp. fresh lemon juice
• 1/4 cup Irish cream liqueur
• 4 oz. Baker's Bittersweet Chocolate, melted, cooled
• 1 can (14 oz) pineapple crushed in juice, drained
• 1 medium ripe banana, mashed
• garnish possibilities:
• 12 dollops (3/4 cup) Cool Whip
• grated peel from 1 medium lemon
• drizzle of 2 oz. melted Baker's Bittersweet Chocolate
• 1/4 cup toasted flaked coconut
• 1 medium banana, cut into 12 slices
• 12 toasted walnut halves;
• drizzle of 2 Tbsp. maple syrup

Details

Servings 12
Preparation time 20mins
Cooking time 250mins
Adapted from kraftcanada.com

Preparation

Step 1

PREHEAT oven to 350°F. Mix 1-1/4 cups crumbs and butter. Press firmly onto bottom of 9-inch springform pan.

BEAT softened cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in add-ins; pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 3 hours or overnight. Add garnish just before serving. Store leftover cheesecake in refrigerator.