PHILADELPHIA Pina Colada Cheesecake – a delicious recipe with roll, PHILADELPHIA Cream Cheese, sugar, 'S, concentrate, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2
Cut cookie dough into 1/8-inch-thick slices.
3
Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan.
4
Press edges together to form crust.
5
Bake 12 to 15 min.
6
or until lightly browned.
7
Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
8
Add sugar, sour cream, fruit mixer concentrate and vanilla; mix well.
9
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
10
Pour into crust.
11
Bake 50 to 55 min.
12
or until center is almost set.
13
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
14
Refrigerate 4 hours or overnight.
15
Store leftover cheesecake in refrigerator.
1082
kcal
Calories
84
g
Fat
61
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 roll (18 oz.) refrigerated sliceable sugar cookies, 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, 1/2 cup sugar, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, and more.
Yes, PHILADELPHIA Pina Colada Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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