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20 servings, 1 piece (90 g) each
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Prepare batter as directed, using 3 eggs, reducing cream cheese to 3 pkg. (250 g each) and reducing sugar and sour cream to 3/4 cup each. (Keep measures of all remaining ingredients the same.) Pour over prepared crust in foil-lined 9-inch square pan. Or, pour over crust in 9-inch springform pan. Bake and refrigerate as directed.
Fill any cracks that might occur in chilled cheesecake with additional jam just before serving.
Save 50 calories and 7g of total fat, including 4g of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and light sour cream.
* 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.