Easy and decadent, this creamy caramel cheesecake with a chocolate cookie crust and chopped chocolate topping is sure to be a hit for any event.
Original recipe makes 12 servings
Ingredients
1 1/4 cups OREO Baking Crumbs
1/4 cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3/4 cup packed brown sugar
1 tablespoon vanilla
3 eggs
1/3 cup caramel ice cream topping
1 (100 gram) bar TOBLERONE Swiss Milk Chocolate, coarsely chopped
-
PREP
20 mins
-
READY IN
5 hrs 30 mins
Directions
- Heat oven to 350 degrees F.
- Mix crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.
Nutrition
Calories: 407 kcal
Carbohydrates: 36.9 g
Cholesterol: 136 mg
Fat: 27.6 g
Fiber: 1 g
Protein: 6.9 g
Sodium: 408 mg