Recipe by Philadelphia Cream Cheese
"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."
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1 1/4 cups
OREO Baking Crumbs
3 (250 g) packages
PHILADELPHIA Brick Cream Cheese, softened
packed brown sugar
caramel ice cream topping
1 (100 gram) bar
TOBLERONE Swiss Milk Chocolate, coarsely chopped
This cheesecake is very easy to make compared to others I have made. I did add one ingredient though. Before i put the cream cheese mixture in the pan i tasted it and thought it could use something else. I added half a cup of baileys. YUM! The taste of the baileys with the caramel and chocolate to die for! I baked for 40 minutes with a water bath underneath and turned oven off and let cool with the door open for about an hour. Perfect.
Super excited about this recipe, made it and it wasn't good. Not sure why. I think it might have been the filling. No one really liked it.
This was my first cheesecake ever. It turned out great. I couldn't find the oreo baking crumbs or Toblerone at the grocery store I went to, so I used graham cracker crumbs and chopped up a refridgerated Caramello bar.
Exceptional recipe...but then...it comes from the King of Cream Cheese makers! :) Although I did use the "light' cream cheese in a desperate attempt to lighten the calorie load! LOL! Was still fabulous, had to give over half away to daughter and SIL to take home so I wouldn't eat anymore of it - polished off the last piece I kept for breakfast this morning...ok...now...OFF to the Gym! Thanks for the great recipe!
I made this using no name cookie crumbs and light cream cheese. I couldn't believe how great it turned out. It tasted awesome and the cheesecake slices held together beautifully.
My husband and guests loved this! Huge hit! I also stirred about 3/4 cup of broken oreos into the batter. I didn't do a standard water bath as some suggested, instead i filled a 9 x 13 pan about 1/3 of the way with water, then put it on the rack just below the cheescake. When the top started to turn golden brown I covered it with foil. I followed the advice to turn the oven off, leave the door open and let cool for an hour. Next time ill try reese peanut butter cups.
This recipe is so easy and by far the best cheesecake I have ever had! I used other kinds of wonderful chocolate like turtles as a substitute for the toblerone. I also use a little extra and put it in the cheesecake itself! Enjoy!
Reeaally rich (DUH) and reeaally good (DOUBLE DUH). Easy to make too!
* Percent Daily Values are based on a 2,000 calorie diet.
TOBLERONE-Topped Caramel Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 248
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