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Ingredients
- 3 pkgs (8oz each) Cream Cheese, softened
- 1/2 cup sugar, divided
- 1 cup Mexican caramel spread (dulce de leche)
- 1/2 cup Sour Cream
- 3 eggs
- 1 cup honey-flavored multi-grain cereal flakes with oat clusters
- 1/2 cup thawed COOL WHIP Whipped Topping
Details
Preparation time 20mins
Cooking time 400mins
Adapted from KraftFoods.com
Preparation
Step 1
1. 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" springform pan sprayed with cooking spray.
2. BAKE 50-55 mins 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.
3. TOP cheesecake with COOL WHIP and cereal mixture just before serving.
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