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Ingredients
- 40 NILLA Wafers, finely crushed (about 1-1/3 cups)
- 1/4 cup butter, melted
- 2 Tbsp. sugar
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 Tbsp. Mexican cinnamon (canela)
- 1 tsp. vanilla
- 4 eggs
- 2-3/4 cups cooked long-grain white rice
- 1/3 cup Mexican caramel sauce (cajeta)
Preparation
Step 1
HEAT oven to 325ºF.
MIX first 3 ingredients; press onto bottom of 9-inch springform pan.
BEAT cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.
BAKE 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
SERVE topped with caramel sauce.
kraft kitchens tipsSUBSTITUTEPrepare using PHILADELPHIA Neufchatel Cheese.COOKING RICEYou will need to cook 1 cup rice as directed on package to get the 2-3/4 cups rice needed to prepare this delicious cheesecake.