Toblerone Caramel Cheesecake
Best cheesecake ever. Can be made a day ahead or in the morning of the serving day.
Serves a large family gathering. Betcha won't have any leftovers!
- 1-1/4 cups Oreo baking crumbs
- 1/4 cup butter, melted
- 3 pkg. (250 g each) Philly Brick Cream Cheese, softened
- 3/4 cup packed brown sugar
- 1 Tbsp. vanilla
- 3 eggs
- 1/3 cup caramel ice cream topping
- 1 bar (100 g) Toblerone, coarsely chopped
Preparation time 20mins
Cooking time 70mins
Heat oven to 350ºF.
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 (150* at center).
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.