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| Salted Caramel Chocolate Cheesecake |
"Looking for a knock-your-socks-off chocolate dessert? Look no further! Creamy chocolate cheesecake, sweet caramel and a salty finish are guaranteed to please. The best of cheesecake and chocolate, all in one dessert!"
Ingredients :
- 1 1/4 cups OREO Baking Crumbs
- 1/4 cup butter, melted
- 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
- 3/4 cup sugar
- 3 eggs
- 3/4 cup thick caramel sauce
- 1/2 teaspoon coarse sea salt
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 6H |
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- Preheat oven to 350 degrees F (180 degrees C).
- Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.
- Beat cream cheese and sugar in a large bowl with mixer until 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 completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.
Notes :
- For best results, prepare using a thick caramel sauce or butterscotch sauce, or dulce de leche. Do not use caramel syrup since the thinner sauce could produce less than desirable results.
- Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 4 oz. melted BAKER'S Semi-Sweet Chocolate into cheesecake batter before pouring over crust and baking as directed.
- Dessert can be part of a balanced diet but remember to keep tabs on portions.
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