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Caramel Cheesecake

Caramel Cheesecake recipe
photo by:kraft
Caramel dessert topping flavors this easy no-bake cheesecake that is chilled in a chocolate-cookie-crumb crust.
time
prep:
30 min
total:
3 hr 30 min
servings
total:
12 servings, one slice each
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Size-Wise
Since this indulgent cheesecake makes 12 servings, it is the perfect dessert to serve at your next party.
Substitute
Substitute 1 cup OREO Chocolate Cookie Crumbs for the crushed chocolate wafers.
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