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Sundae Cheesecake Bars

By: Kraft Desserts

"This creamy cheesecake is spread with a layer of chocolate, topped with chopped cherries and pecans, and then drizzled with white chocolate."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 servings

Ingredients

9 HONEY MAID Honey Grahams, finely crushed
3 tablespoons butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
2 eggs
1 1/2 cups COOL WHIP Whipped Topping (do not thaw)
4 squares BAKER'S Semi-Sweet Chocolate, chopped
1 square BAKER'S White Chocolate
12 maraschino cherries, drained, chopped
1/4 cup chopped PLANTERS Pecans

Directions

Heat oven to 350 degrees F.
Mix graham crumbs and butter until well blended; press onto bottom of 13x9-inch pan. Bake 5 min.
Beat cream cheese and sugar with mixer until well blended. Add sour cream and milk; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spread over crust.
Bake 30 min. or until center is almost set. Run knife around edge to loosen from pan; cool.
Microwave COOL WHIP and chopped chocolate on HIGH 1-1/2 min. or until chocolate is melted, stirring after 1 min. Cool 15 min. Meanwhile, melt white chocolate as directed on package.
Spread COOL WHIP mixture over cheesecake; top with cherries and nuts. Drizzle with melted white chocolate. Refrigerate 1 hour.