- 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
- 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.
03/08/2017
recipepes.com
TOBLERONE-Topped Caramel Cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
