Vanilla Caramel Cheesecake
Nutritional Information

Nutrition Facts: Serving Size: 12 svgs

Amount Per Serving

cholesterol 126.04 Milligrams
energykilocalories 610.58 Kcal
calcium 107.99 Milligrams
protein 7.89 Grams
iron 4.77 Milligrams
potassium 225.85 Milligrams
vitamin_d 0.25 International unit
carbohydrates 56.88 Grams
sugar 44.23 Grams
fiber 1.06 Grams
sodium 383.24 Milligrams
fat 41.71 Grams
saturedfat 21.08 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Nutrition Facts: Serving Size: 12 svgs

Amount Per Serving

cholesterol 126.04 Milligrams
energykilocalories 610.58 Kcal
calcium 107.99 Milligrams
protein 7.89 Grams
iron 4.77 Milligrams
potassium 225.85 Milligrams
vitamin_d 0.25 International unit
carbohydrates 56.88 Grams
sugar 44.23 Grams
fiber 1.06 Grams
sodium 383.24 Milligrams
fat 41.71 Grams
saturedfat 21.08 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Ingredients

  • 2 cups ground chocolate sandwich cookies (such as Oreos)
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 3/4 cup granulated sugar, divided
  • 3 large eggs
  • 1 cup COFFEE-MATE Vanilla Caramel Flavor Liquid Coffee Creamer
  • 1 container (16 ounces) sour cream, at room temperature
  • 1 teaspoon vanilla extract

Directions

PREHEAT oven to 350° F. Grease bottom and side of 9-inch springform pan.

PRESS cookie crumbs onto bottom of prepared pan. Place in freezer for 5 minutes.

BEAT cream cheese and 1/4 cup sugar in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Gradually stir in Coffee-mate Vanilla Caramel Flavor Liquid. Pour filling into crust.

BAKE for 45 to 50 minutes or until edge is set but center still moves slightly.

COMBINE sour cream, remaining sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

NOTE: Try substituting COFFEE-MATE Hazelnut Flavor Liquid Coffee Creamer.