How do you improve upon dense, luscious cheesecake? Try giving it a nutty oat crust and piling fresh raspberries over the top.
What You Need
Original recipe yields 16 servings
1 cup plus 3 Tbsp. flour, divided
1/2 cup oats
1/2 cup finely chopped PLANTERS Pecans
1/2 cup butter, melted
1/4 cup packed brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
1 cup fresh raspberries
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Let's Make It
Heat oven to 350ºF.
Combine 1 cup flour, oats, nuts, butter and brown sugar; press onto bottom of 9-inch springform pan. Bake 15 min.
Meanwhile, beat cream cheese, granulated sugar, vanilla and remaining flour in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour cream cheese mixture over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with raspberries before serving.
Save 60 calories and 7g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Reduce oven temperature to 325°F if using a dark nonstick pan.
Substitute sliced fresh strawberries for the raspberries.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.