Martha White

Dulce de Leche Swirl Cheesecake

Prep 10 min.
Cook 55 min.
Yield 12 servings

Ingredients

Crust

  • 2 (7 oz.) packages Martha White® Apple Cider Flavored Muffin Mix, or Cinnamon Sugar Muffin Mix
  • 1/2 cup very soft butter

Filling

  • 3 (8 oz.) packages Neufchatel or 1/3 less fat cream cheese, softened
  • 1/2 cup sugar
  • 3 large eggs
  • 2/3 cup Caramel Flavored Topping

Preparation Directions

  1. HEAT oven to 325ºF. SPRAY bottom of 9-inch springform pan with no-stick cooking spray.
  2. 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.
  3. 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.
  4. SPREAD cream cheese mixture evenly over crust. Pour caramel topping onto cheesecake layer. Swirl through mixture with knife several times for a marbled design.
  5. 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.