TOBLERONE-Topped Caramel Cheesecake

4.5
(36)

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.

14
14
14
14
14
Prep Time:
20 mins
Additional Time:
5 hrs 10 mins
Total Time:
5 hrs 30 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 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

  • cup caramel ice cream topping

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

Directions

  1. Heat oven to 350 degrees F.

  2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.

  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.

  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.

Nutrition Facts (per serving)

407 Calories
28g Fat
37g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 407
% Daily Value *
Total Fat 28g 35%
Saturated Fat 15g 73%
Cholesterol 130mg 43%
Sodium 408mg 18%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 4%
Total Sugars 21g
Protein 7g 14%
Calcium 24mg 2%
Iron 0mg 2%
Potassium 45mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.