PHILADELPHIA New York Style Carb Counter Cheesecake – a delicious recipe with ground PLANTERS Almonds, Cheese, PHILADELPHIA Cream Cheese, sugar, granulated sugar substitute, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2
Spray bottom of pan with cooking spray.
3
Sprinkle evenly with almonds.
4
Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended.
5
Add sour cream; mix well.
6
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
7
Pour into prepared pan.
8
Bake 50 to 55 minutes or until center is almost set.
9
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
10
Refrigerate 4 hours or overnight.
11
Top with raspberries just before serving.
12
Store leftover cheesecake in refrigerator.
1463
kcal
Calories
114
g
Fat
51
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup ground PLANTERS Almonds, 3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened, 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, 1/2 cup sugar, and more.
Yes, PHILADELPHIA New York Style Carb Counter Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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