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Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.
Prepare using PHILADELPHIA Neufchatel Cheese.
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.
* 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 recipe is so simple and everyone says it is "the best cheesecake they have ever had." I follow the recipe to the letter with only one exception and that is to bake the cheesecake in a water bath. It always comes out perfect.
I have made this many times....I don't alter anything. Hint: make sure eggs are at room temp and put a pan of water in the oven as you start to pre-heat and keep in oven during baking. Both of these will prevent cracking of the top....just in case you drizzle a topping over the cake instead of spreading a topping.
I read the reviews before giving it a try. One thing I did differently was to bake my crust for about 6 minutes. One reviewer stated that it was a bland, it was a tiny bit bland so I added two teaspoons of vanilla bean paste. I used the remaining homemade raspberry sauce to drizzle and help with the flavor. I crushed up a few walnuts and added them to the graham cracker crumb mixture prior to baking. Everyone loved it, we ran out! And, I'm a pro baker but VERY rarely make cheesecakes. This is a good recipe.