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PHILADELPHIA® New York Style Carb Counter Cheesecake

PHILADELPHIA® New York Style Carb Counter Cheesecake recipe
photo by:kraft
I haven't made this yet and have a question. How would you rate the serving sizes? I see it says it makes 16 servings. Are the pieces tall and generous or short slivers? T...read more
posted by
Connie12211324
on 12/21/2013
time
prep:
15 min
total:
5 hr 10 min
servings
total:
16 servings
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posted:
12/21/2013
I haven't made this yet and have a question. How would you rate the serving sizes? I see it says it makes 16 servings. Are the pieces tall and generous or short slivers? Thanks for any input on my question.
posted:
12/5/2013
Awesome, Asesome recipe! I am trying to cut back on carbs because I am diabetic. I just turned 50 and I decided that I could have my cake and eat it too. I made this and just went to my happy place. Thank you for creating a yummy recipe that can work for folks like me!!!
posted:
12/26/2012
I'm not a fan of almonds, so I used a macadamia nut crust. Y'all want to talk about sin? Well, it was this cheesecake on a macadamia crust. I also substituted the sugar with Splenda. For Thanksgiving, I topped the cake with lo-carb craisins rolled in Splenda. For Christmas, I add ground clove, allspice, cinnamon, nutmeg and just a hint of ginger for that classic holiday flavor. For Easter, I allow myself some leeway on the carbs. I either add some violet extract (HARD to find) or grind up some Croward's violet candy squares into powder and add that to the mix. Before serving, I top the cheesecake with candied violets. The smooth richness of the cream with the delicate and lovely notes of violet make that variation a very, very classy dessert. I get rave reviews for it, every single time I make it.
posted:
1/31/2010
Very delicious!! I served this with fresh blackberries and whipped cream.
posted:
9/15/2009
The best low Carb cheesecake ever! I took it to work and no one ever knew it was low carb.
posted:
7/3/2008
I make this all the time. Everyone loves it - even my nephew who doesn't like cheesecake!
posted:
1/29/2007
I used 4 bars or 1/3 less fat cream cheese. I also used all sugar substitute and added 1/2 cup more and I used egg substitute. It had a wonderful texture and taste.
posted:
1/16/2007
I used splanda for all suger plus 1/2 cup more came out creamy and full body love it thank you
posted:
10/16/2006
mmmmmmm! very creamy and not too sweet.
posted:
8/6/2006
I really liked this recipe. I changed it a little though, by making individual servings in baking cups. It yeilded 30 servings instead of 16 so it's alot less calories while not feeling cheated at the size. Also, I added sugar free topping to them, apple and blueberry, before baking. This was excellent but I expected the cooking time to be alot less, like other mini recipes, but it still took about 25 minutes to bake. I'm taking these to party but they've already proved to be a hit with my un-official taste testers.
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