CARAMEL CHEESECAKE
Caramel dessert topping flavors this easy no-bake cheesecake that is chilled in a chocolate-cookie-crumb crust.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield Makes 12 servings, one slice each.
Number Of Ingredients 8
Steps:
- Mix wafer crumbs, sugar and butter; press firmly onto bottom of 9-inch springform pan. Remove 1/4 cup of the caramel topping; refrigerate until ready to use.
- Place remaining caramel topping and the marshmallows in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat.
- Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in the whipped cream; pour over crust. Refrigerate at least 4 hours or until firm. Drizzle with reserved 1/4 cup caramel topping just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 80 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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