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TOBLERONE-Topped Caramel Cheesecake

By: Philadelphia  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 181 people have saved this

Prep Time:
20 Min
Ready In:
5 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 353 | Total Fat: 27.4g | Cholesterol: 130mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2009 by ryanharris12 
Best cheesecake, the topping is vey good. This is a very easy recipe. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by Lisa1413 
This recipe is so easy and by far the best cheesecake I have ever had! I used other kinds of... MORE

 
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