TOBLERONE-Topped Caramel Cheesecake

38  Ratings
  • 20 min prep
  • 5 hr 30 min total
  • Makes 16 servings, 1 piece (88 g) each.


TOBLERONE-Topped Caramel Cheesecake Recipe

Ingredients

  • 1-1/4 cups Oreo Baking Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) 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 Swiss Milk Chocolate, coarsely chopped

Instructions

  • 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. 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.

Recipe Tips

Size-WiseSweets can add enjoyment to a balanced diet, but remember to keep tabs on portion size.

SubstitutePrepare using brick light cream cheese.

Variation Prepare as directed, substituting 13x9-inch pan for the 9-inch springform, decreasing oven temperature to 325ºF and decreasing baking time to 28 to 30 or until centre is almost set. Cool completely in pan. Top as directed.

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Nutrition Information

Makes 16 servings, 1 piece (88 g) each.

Nutrition per serving:

    • Calories 310 
    • Total fat 21 g
    • Saturated fat 13 g
    • Cholesterol 100 mg
    • Sodium 320 mg
    • Carbohydrate 26 g
    • Dietary fiber n/a
    • Total sugars n/a
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 20 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 8 %DV
    • Potassium n/a

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