Originally Posted by
QuiltE
Did you use regular cream cheese?
..... or one of the low fat? fat free? spreadables?
A substitution from the original type of cream cheese could change the outcome.
I always use the lite or 1/3 less fat cream cheese and never had a problem with mine. Could you have mistakenly used self rising flour in place of all purpose ? I did that once in a chocolate pound cake and it raised up and ran over the side of the pan. I let it finish baking as best as I could but it fell to pieces when I dumped it out. It was a mess but tasted very good. it didn't all go to waste, may have gone to waist on me. I ate a lot of it.