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Dulce de Leche Cheesecake




Source of Recipe


Kraft Kitchens


List of Ingredients




3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar, divided
1 cup Mexican caramel spread (dulce de leche)
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


Recipe





HEAT oven to 350ºF. Beat cream cheese and 1/4 cup sugar in large bowl with mixer until well blended. Add caramel spread 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.

BAKE 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cheesecake; 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.


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.