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Toblerone-Topped Caramel Cheesecake Recipe

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This recipe for Toblerone-Topped Caramel Cheesecake is from A Second Peek into the Parsons Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups Oreo baking crumbs
1/4 cup butter, melted
3 pkg cream cheese, softened
3/4 cup packed brown sugar
1 tbsp vanilla
3 eggs
1/3 cup caramel ice-cream topping
1 bar (100g) Toblerone Swiss Milk Chocolate, coarsely chopped
Directions:
Directions:
Heat oven to 350'
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 until just blended. Pour over crust.
Bake 40-45 minutes, 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 Toblerone.

 

 

 

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