Toffee and Cream Cheesecake

Toffee and Cream Cheesecake
15 Mins
Prep time
195 Mins
Cooking time
Serves 10

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.