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Save 60 calories and 8g of fat, including 5g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and a ready-to-use reduced-fat graham cracker crumb crust.
Serve each slice of cheesecake topped with a few fresh berries, or other cut-up fresh fruit, and a fresh mint sprig.
For clean edges on the cheesecake slices, use a sharp knife to cut the chilled cheesecake, wiping the knife blade with a damp cloth between each cut.
* 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.
I added the juice of one lemon to the cheese and eggs instead of vanilla then after it was cooked I added a layer of lemon pie filling on top of cheese layer and then some real whipped ***** - awesome dessert!
This recipe was easy and quick to make. I followed the directions exactly and poured into an Oreo pie crust, drizzled some chocolate syrup on top, and it was delicious!
My favorite cheese cake recipe. Nearly the same as the cheesecake I grew up with in St. Louis. I prefer a sour ***** baked topping instead of ***** on my cheese cake. This type of cheese cake was called New York Cheese Cake and each slice was served with a stemmed maraschino cherry on top. Every time I make one of these, it brings back good memories of eating out with my parents. I am 75 so I have had many of these cheese cakes though out the years. If I make several at a time, I cut into slices, leave in pan and freeze them. I started doing this so I wouldn't eat so many slices at a time, but now I enjoy the slices frozen almost as I do thawed. Can't win.