8Ingredients
280Calories
6Hours

Have your shortcake and eat your cheesecake, too! This strawberry-topped dessert has layers of both.

Ingredients

  • 1 sponge cake (round prepared, 6 oz., 12 inch)
  • 2 tablespoons strawberry jam (melted)
  • 2 packages Philadelphia Cream Cheese (8 oz. each, softened)
  • 1/2 cup sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 1/2 cups Cool Whip Whipped Topping (thawed)
  • 1 1/2 cups strawberries (fresh, sliced)

Directions

  1. Heat oven to 350°F.
  2. 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.
  3. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.
  4. 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.
Discover more recipes from PHILADELPHIA Cream Cheese

NutritionView more

280Calories
Sodium9%DV210mg
Fat18%DV12g
Protein12%DV6g
Carbs13%DV38g
Fiber0%DV0g

PER SERVING *

Calories280Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat6g30%
Trans Fat
Cholesterol140mg47%
Sodium210mg9%
Potassium140mg4%
Protein6g12%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate38g13%
Dietary Fiber0g0%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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