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Desserts

Dulce de Leche Cheesecake

Dulce de Leche Cheesecake recipe
photo by:kraft
Loosely translated, we're talking a dreamy, creamy, caramely cheesecake with a delightful whipped topping—and a crunchy sprinkling of something that might surprise you.
time
prep:
15 min
total:
6 hr 10 min
servings
total:
12 servings
Magazine Acquisition

What You Need

3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar, divided
1
cup  dulce de leche (sweetened milk caramel)
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3
 eggs
1
cup  honey-flavored multi-grain cereal flakes with oat clusters
1/2
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350ºF.

BEAT cream cheese and 1/4 cup sugar in large bowl with mixer until well blended. Add dulce de leche and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into 9-inch springform pan sprayed with cooking spray.

BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, cook remaining sugar in medium saucepan on medium heat 4 min. or until melted and golden brown. Remove from heat. Stir in cereal; spread into thin layer in shallow pan. Cool.

TOP cheesecake with COOL WHIP and cereal mixture just before serving.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Variation
For variety, omit the crumb topping. Prepare your favorite graham cracker crust recipe; press onto bottom of springform pan. Top with cheesecake batter and bake as directed.
How to Store Cereal Topping
Store cereal topping, uncovered, at room temperature until ready to use.
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