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    You are in: Home / Recipes / Suz's Confetti Cheesecake Recipe
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    Suz's Confetti Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    SuzV's Note:

    This is my version of a recipe I found many years ago in Southern Living. My version has been printed in two of the Gooseberry Patch cookbooks. You can cut this into thin wedges and serve as a first course or luncheon main dish, but I prefer to serve it as a cheeseball with an assortment of crackers. Baking time includes cooling in the oven.

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    Units: US | Metric


    1. 1
      To make the crust, combine the cracker crumbs with the butter and press into the bottom of a 9" or 10" springform pan. Bake in a preheated oven (300 degree) oven for 10 minutes.
    2. 2
      Beat the cream cheese until fluffy and add the eggs, one at a time. Stir in the flour, salt and white pepper. Fold in the veggies and pour into prepared springform pan. Bake for 1 hour at 300. Turn the oven off and let the cake cool in the oven for an additional hour before refrigerating it.
    3. 3
      PEPPER NOTE: I like to add a variety of colors (red, green, yellow, orange). The purple ones tend to turn gray when cooked so I don't use them.

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    Nutritional Facts for Suz's Confetti Cheesecake

    Serving Size: 1 (68 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 273.2
    Calories from Fat 234
    Total Fat 26.0 g
    Saturated Fat 16.1 g
    Cholesterol 116.6 mg
    Sodium 273.9 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 0.3 g
    Sugars 0.5 g
    Protein 5.3 g

    The following items or measurements are not included:

    Ritz cracker crumbs

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