Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
HEAT oven to 325°F.
Step 2
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
Step 3
BEAT cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
Step 4
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Step 5
Kraft Kitchens Tips
Step 6
Healthy Living
Step 7
Save 80 calories and 9 grams of fat, including 5 grams of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Step 8
Substitute
Step 9
Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam.
Your folders
myfoodandfamily.com
4 hours, 50 minutes
Your folders
onceuponachef.com
5.0
(345)
1 hours, 55 minutes
Your folders
lifeloveandsugar.com
5.0
(5)
3 hours, 10 minutes
Your folders
butternutbakeryblog.com
5.0
(105)
1 hours, 30 minutes
Your folders
allrecipes.com
4.7
(258)
1 hours
Your folders
marthastewart.com
3.7
(595)
Your folders
oven.anovaculinary.com
5.0
(3)
148 minutes
Your folders
butternutbakeryblog.com
5.0
(106)
1 hours, 30 minutes
Your folders
butternutbakeryblog.com
5.0
(106)
1 hours, 30 minutes
Your folders
bakefromscratch.com
Your folders
butternutbakeryblog.com
5.0
(107)
1 hours, 30 minutes
Your folders
thescranline.com
4.8
(8)
90 minutes
Your folders
thecookiewriter.com
3 hours
Your folders
marthastewart.com
3.7
(307)
Your folders
tasteofhome.com
5.0
(3)
10 minutes
Your folders
vegnews.com
Your folders
marthastewart.com
Your folders
bakerbynature.com
5.0
(28)
40 minutes
Your folders
bakerbynature.com