3 pkg. (250 g each) Philadelphia 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 (in a water bath if you don't want it to crack). 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.
Serving
Suggestions
u can substitute the topping with a fruit pie filling or whatever else u like ...
Originally Submitted
11/8/2011
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