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Toblerone-Topped Caramel Cheesecake

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Recipe Summary 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.

Ingredients | Event Canceled Sign

1 ¼ cups OREO Baking Crumbs

¼ cup butter, melted

3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

¾ cup packed brown sugar

1 tablespoon vanilla

3 eggs

⅓ cup caramel ice cream topping

1 (100 gram) bar TOBLERONE Swiss Milk Chocolate, coarsely chopped

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.

Info | Event Canceled Sign

prep: 20 mins additional: 5 hrs 10 mins total: 5 hrs 30 mins Servings: 12 Yield: 12 servings

TAG : Toblerone-Topped Caramel Cheesecake

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