CARAMEL CHEESECAKE

Caramel Cheesecake image

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

Ingredients

20 chocolate wafer cookies, finely crushed (about 1 cup)
1/4 cup sugar
1/4 cup (1/2 stick) butter or margarine, melted
1 jar (12.5 oz.) caramel ice cream topping, divided
4 cups JET-PUFFED Miniature Marshmallows
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 cup whipping cream, whipped

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