Salted Caramel Chocolate Cheesecake

Looking for a knock-your-socks-off chocolate dessert? Look no further! Creamy chocolate cheesecake, sweet caramel and a salty finish are guaranteed to please. The best of cheesecake and chocolate, all in one dessert!

Original recipe makes 16 servings

Ingredients

1 1/4 cups OREO Baking Crumbs
1/4 cup butter, melted
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
3/4 cup sugar
3 eggs
3/4 cup thick caramel sauce
1/2 teaspoon coarse sea salt

  • PREP

    20 mins

  • COOK

    45 mins

  • READY IN

    6 hrs

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.
  3. Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.

Nutrition

Calories: 351 kcal
Carbohydrates: 36.8 g
Cholesterol: 93 mg
Fat: 20.5 g
Fiber: 0.9 g
Protein: 4.8 g
Sodium: 318 mg

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