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Good news! You'll save 50 calories and 7g of total fat, including 4g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This has been the go-to birthday cake for my husband and adult kids for the past couple of years. I've made it about 6 times and each time it's been perfect. Easy recipe that tastes amazing. Even my son the chef/food snob loves it.
Only giving 3 stars so far.. Cheesecake has been made however, it seemed like I had WAY too much batter. It's now cooling and settling.. And cracking, I haven't learned how to prevent that yet.. Hope it tastes a little better than it looks!
I made this recipe twice and both times everyone loved it, however, both times the parts of the cheesecake that had the dulce de leche swirls cracked terribly. I did put it in a waterbath - could that be the reason for cracking?