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
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Let's 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.
Since this indulgent cheesecake makes 12 servings, it is the perfect dessert to serve at your next party.
Substitute 1 cup OREO Chocolate Cookie Crumbs for the crushed chocolate wafers.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, one slice each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.