Desserts

Dulce de Leche Swirl Cheesecake

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photo by:kraft

Best cheesecake I've ever had!!!!

posted by

mistyholt01

on 2/28/2013

time

prep:

10 min

total:

2 hr 25 min

servings

total:

16 servings

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What You Need

1-1/2

cups HONEY MAID Graham Cracker Crumbs

1/4

cup butter, melted

3/4

cup plus 2 Tbsp. sugar, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

can (13.4 oz) Mexican caramel spread (dulce de leche)

Make It

HEAT oven to 325ºF.

MIX crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.

BEAT cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

REMOVE 1-1/4 cups cheesecake batter; mix with caramel spread. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.

BAKE 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.

How to Bake Cheesecake in 13x9-inch Pan

Line pan with foil, with ends of foil extending over sides. Use to prepare cheesecake as directed, decreasing baking time to 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Size-Wise

You can't help saying "Viva Mexico!" when you enjoy a serving of this cheesecake on a special occasion.