 | | Directions | 1. Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping. Spoon into crust.
2. Refrigerate 3 hours or until set. Garnish with fresh strawberries or serve with Easy Strawberry Sauce (recipe follows), if desired. Store leftover cheesecake in refrigerator.Easy Strawberry Sauce: Mix 1/2 cup strawberry jam with 1/4 teaspoon McCormick® Pure Vanilla Extract or McCormick® Pure Almond Extract. |
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Prep Time: 10 minutes
Servings: 8
|  | | Ingredients | | - | | 2 packages (8 ounces %3cu%3eeach%3c/u%3e) cream cheese, softened |
| - | | 1/2 cup sugar |
| - | | 2 tablespoons McCormick® Imitation Strawberry Extract |
| - | | 1 package whipped topping, thawed (8 ounce pkg) |
| - | | 1 prepared vanilla crumb crust (6 ounces) |
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| | Nutrition (per serving) | Calories: 430 Calories
Fat: 30 Grams
Protein: 5 Grams
Cholesterol: 62 Milligrams
Carbohydrates: 35 Grams
Sodium: 228 Milligrams
Fiber: 0 Grams
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