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16 servings, 1 topped slice (107 g) each
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Prepare using non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese Spread, light sour cream and light cherry pie filling.
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.
If baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F.
* 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.
The best I've ever had
So funny - Crm & frt are censored
I ran out of sour ***** last weekend, so I used Greek u=yogurt instead of sour ***** - still tasted great and was the hit of dinner.
You can also add a tablespoon of lemon juice to `tart`it up a bit with ***** fillings...
So easy to make and delicious.