1 can (13.4 oz) dulce de leche (sweetened milk caramel)
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Let's Make It
Heat oven to 325ºF.
Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Remove 1-1/4 cups cheesecake batter; mix with dulce de leche. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.
Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Good news! You'll save 50 calories and 7g of total fat, including 4g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Bake Cheesecake in 13x9-inch Pan
Line pan with foil, with ends of foil extending over sides. Use to prepare cheesecake as directed, decreasing baking time to 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 34g
Dietary Fibers 0g
* 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.