Caramel Cheesecake
12 servings
4h 45min Cook
Ingredient List
- 18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs)
- 3 Tbsp. butter, melted
- 1 jar (12.5 oz.) caramel ice cream topping, divided
- 4 cups miniature marshmallows
- 2 pkg. (8 oz. each) brick cream cheese, softened
- 1 tsp. vanilla
- 1 cup heavy whipping cream, whipped
Nutritional Information
| Calories | 420 |
| Total fat | 26g |
| Saturated fat | 15g |
| Trans fat | 1g |
| Cholesterol | 70mg |
| Sodium | 330mg |
| Total Carbohydrate | 43g |
| Dietary fiber | 0g |
| Total sugars | 35g |
| Added sugars | 16g |
| Protein | 4g |
| Vitamin D | 0% DV |
| Calcium | 6% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
- 1Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
- 2Reserve 1/4 cup of the caramel topping for later use. Pour remaining caramel topping into large saucepan sprayed with cooking spray. Add marshmallows; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Cool completely.
- 3Beat cream cheese and vanilla in large bowl with mixer until blended. Add marshmallow mixture; mix well. Gently stir in whipped cream; pour over crust.
- 4Refrigerate 4 hours or until firm.
- 5Drizzle with reserved caramel topping just before serving.