TOBLERONE-Topped Caramel Cheesecake

TOBLERONE-Topped Caramel Cheesecake

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.

Preparation Time
20 mins
Total Time
20 mins
Calories
407 Calories

Recipe Instructions

Step 1
Heat oven to 350 degrees F.
Step 2
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Step 3
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.
Step 4
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.
TOBLERONE-Topped Caramel Cheesecake
TOBLERONE-Topped Caramel Cheesecake
TOBLERONE-Topped Caramel Cheesecake
TOBLERONE-Topped Caramel Cheesecake

Ingredients

  • 3 eggs
  • ¾ cup packed brown sugar
  • ¼ cup butter, melted
  • ⅓ cup caramel ice cream topping
  • 1 tablespoon vanilla
  • 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 ¼ cups OREO Baking Crumbs
  • 1 (100 gram) bar TOBLERONE Swiss Milk Chocolate, coarsely chopped

Categories

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