Wanna knock their socks off? Try this: a rich and creamy cheesecake blended with salted caramel and an equally creamy chocolate topping.
What You Need
Original recipe yields 16 servings
30 RITZ Crackers, crushed (1-1/2 cups)
3 Tbsp. butter, melted
2 Tbsp. granulated sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
1/2 tsp. salt
1 cup caramel ice cream topping
3 egg s
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1-1/2 cups (1/2 of 8 oz. tub) frozen COOL WHIP Whipped Topping (do not thaw)
Add To Shopping List
Let's Make It
Heat oven to 325°F.
Mix cracker crumbs, butter and sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, flour and salt in large bowl with mixer until well blended. Add caramel topping; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 60 to 70 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours.
Place chocolate and frozen COOL WHIP in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted when stirred; cool slightly. Spread over cheesecake; refrigerate until firm.
Use Room Temperature Ingredients
When making cheesecakes, bring the eggs and cream cheese to room temperature before using. This will allow for easier blending with the other ingredients. To bring to room temperature, remove the ingredients from the refrigerator about 30 min. before using.
How to Cut a Cheesecake
When cutting a cheesecake, use a knife with a thin blade, wiping the blade with a damp paper towel or rinsing with warm water after each cut for best results. Or, try using unwaxed dental floss. Just cut an 18-inch piece of floss, then wrap the ends around your index fingers. Cut the cheesecake in half by pulling the floss through the cheesecake, starting at top surface of cheesecake and keeping the floss pulled tight. Release one end of the floss and pull through bottom of cheesecake. Rewrap the floss and use to cut cheesecake into desired number of slices.
How to Store
Store leftovers in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.