Parmesan Cheesecake


Total Time: 6 Hours (incl. refrigeration)

Prep Time: 25 Mins

Servings: 16

What You Need

  • 1-1/2 cups graham cracker crumbs
  • 1 cup plus 3 Tbsp. sugar, divided
  • 1/3 cup butter, melted
  • 4 pkg. (8 oz. each) cream cheese, softened
  • 1 cup KRAFT Grated Parmesan Cheese
  • 1 tsp. vanilla
  • 4 eggs

Let’s Make It

  1. Heat oven to 325°F.
  2. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese, Parmesan cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
  4. Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
  5. Refrigerate 4 hours.

Special Extra

Garnish with fresh strawberries and additional grated Parmesan.

Nutrition info

(Per Serving) 380 calories, 28g total fat, 16g saturated fat, 0g trans fat, 115mg cholesterol, 390mg sodium, 25g carbohydrate, 0g dietary fiber, 19g sugars, 9g protein, 0%DV vitamin D, 10%DV calcium, 6%DV iron, 2%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.