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2 (7 oz.) packages Martha White® Cinnamon Sugar Muffin Mix

1/2 cup butter, softened

3 (8 oz.) packages Neufchatel cream cheese, softened

1/2 cup sugar

3 eggs

2/3 cup caramel ice cream topping

1. HEAT oven to 325°F degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray.

2. In a large bowl, mix muffin mix and butter until a dough forms. Press mixture into the bottom of the prepared pan.

3. In a small bowl, beat cream cheese and sugar on low for about one minute. Add the eggs and mix until well-combined.

4. POUR cream cheese mixture over crust and spread evenly. Pour caramel topping into cheesecake layer and cut through mixture with knife several times for a marbled design.

5. BAKE for 45-55 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.

Makes 12 servings

Presented by: Linda Carman, Martha White

Date: 11/19/2013

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