Cheesecake recipes always get my attention!
This recipe comes from Martha White. I've never been disappointed with any of their recipes that are on the packages of flour, cornmeal, etc. In fact, some of them have been in my collection since I was a teenager. Check out their website for awesome recipes!
- 2 (7 oz.) packages Martha White® Apple Cider Flavored Muffin Mix, or Cinnamon Sugar Muffin Mix
- 1/2 cup very soft butter
- 3 (8 oz.) packages Neufchatel or 1/3 less fat cream cheese, softened
- 1/2 cup sugar
- 3 large eggs
- 2/3 cup Smucker's® Caramel Flavored Topping
HEAT oven to 325ºF.
SPRAY bottom of 9-inch springform pan with no-stick cooking spray.
For crust: BEAT muffin mix and butter on low speed of electric mixer until a dough forms. Press mixture into the bottom of the prepared pan.
For filling: BEAT cream cheese and sugar in medium bowl on low speed of electric mixer for about one minute. Add the eggs and mix until well-combined.
SPREAD cream cheese mixture evenly over crust. Pour caramel topping onto cheesecake layer. Swirl through mixture with knife several times for a marbled design.
BAKE for 45 to 55 minutes or until center is set and edges are light brown. Cool for 45 minutes at room temperature.
Chill overnight or at least 3 hours before serving.
Nutritional Information Per Serving
Serving Size (1 slice, 1/12 of cake), Calories 460 (Calories from Fat 230), Total Fat 26g (Saturated Fat 14g, Trans Fat 0g), Cholesterol 110mg, Sodium 470mg, Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 33g), Protein 8g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 20%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Martha White