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Save 60 calories and 8 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.
Heat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Assemble cheesecake as directed. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Continue as directed.
* 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.
Delicious and so easy to make. It uses ingredients that are easy and inexpensive to buy. I made it for Easter dinner and everyone wanted the recipe!!
This tastes fine, I would just rather have a really good cheesecake or a really good tiramisu, not this mediocre mixture of the two.
This is one of my favorite cheesecakes! I've made it numerous times. However, I have always made it in a springform pan. I crush and use 1 1/2 cups of vanilla wafer crumbs and mix with sugar and butter like making a graham cracker crust. Presentation is beautiful on a cake stand. I'm making this tonight for my daughter who will be serving it at a baby shower tomorrow night.