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

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

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.