Toblerone Cheesecake

If you follow my blog, you will see that many or most of my recipes are geared towards healthy eating.  We like to eat foods that not only taste good, but that are good for you.

Well, this recipe is contradictory to the above statement!  Forget the calories on this one - just go for it.  Every once in awhile you just need to let go and indulge.  Life is meant to be enjoyed, in moderation of course. 



Ooey gooey, sweet, caramelly goodness......

This recipe is from Kraft Canada:  http://www.kraftcanada.com/en/recipes/toblerone-topped-caramel-cheesecake-114427.aspx. 

I have to give my friend Debbie credit for making this first.  We had it at Debbie's house and it was so delicious, I had to make it myself.

Ingredients:

·         1-1/4 cups Oreo Baking Crumbs 1/4 cup butter, melted

·         3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

·         3/4 cup packed brown sugar

·         1 Tbsp. vanilla

·         3 eggs

·         1/3 cup caramel ice cream topping

·         1 bar (100 g) Toblerone Swiss Milk Chocolate, coarsely chopped

Directions:

HEAT oven to 350ºF.

MIX crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.

Tip:  although this definitely is not low in the calorie department, you can lighten the fat content a little by using Low Fat Cream Cheese.  I never use full fat cream cheese for anything and I find everything tastes just as good.