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https://www.philly.com.au/recipe/toffee-and-cream-cheesecake/
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Toffee and Cream Cheesecake
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Toffee and Cream Cheesecake
15 Mins
Prep time
195 Mins
Cooking time
Serves
10
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What you need
1 cup Butternut Snap biscuit crumbs
2 tablespoons (40g) butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
1/2 cup caster sugar
1/2 cup thickened cream
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
40g peanut brittle confectionery, roughly chopped
2 tablespoons caramel ice cream topping
How to make it
COMBINE biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan; chill.
BEAT PHILADELPHIA for 2 minutes or until smooth. Add sugar, cream and dissolved gelatine mixture, beat until well combined. Gently stir through peanut brittle.
POUR onto prepared crumb crust. Drizzle caramel topping over cheesecake. Swirl caramel topping through cream cheese mixture with the tip of a knife several times for a marbled effect. Refrigerate 2 - 3 hours or overnight until set.
Recipe or Meal Type
Desserts |
Cheesecakes
Cuisines
Creamy |
Baking
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