Dulce de Leche Cheesecake
- Source
- Kraft recipe card
- Serves
- 12
- Prep
- 15 min
- Cook
- 50 to 55 min
Ingredients
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar, divided
- 1 cup dulce de leche (sweetened milk caramel)
- 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 3 eggs
- 1 cup honey-flavored multi-grain cereal flakes with oat clusters
- 1/2 cup thawed COOL WHIP Whipped Topping
Steps
- HEAT oven to 350°F.
- BEAT cream cheese and 1/4 cup sugar in large bowl with mixer until well blended. Add dulce de leche and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into 9-inch springform pan sprayed with cooking spray.
- BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, cook remaining sugar in medium saucepan on medium heat 4 min. or until melted and golden brown. Remove from heat. Stir in cereal; spread into thin layer in shallow pan. Cool.
- TOP cheesecake with COOL WHIP and cereal mixture just before serving.
Notes
Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions. Variation: For variety, omit the crumb topping. Prepare your favorite graham cracker crust recipe; press onto bottom of springform pan. Top with cheesecake batter and bake as directed. How to store cereal topping: Store cereal topping, uncovered, at room temperature until ready to use.
Nutrition per serving: Calories 360, Total fat 24g, Saturated fat 15g, Cholesterol 145mg, Sodium 280mg, Carbohydrate 28g, Dietary fiber 0g, Sugars 23g, Protein 8g, Vitamin A 20%DV, Vitamin C 0%DV, Calcium 15%DV, Iron 6%DV.