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Pralines and Cream Cheesecake
Author/Submitted by:
Servings: 8
Categories:
Cheesecakes
/
Desserts
Ingredients: 16
ounces
cream cheese,
PHILADELPHIA brand, softened
1/2
cup
sugar 1/2
teaspoon
vanilla 2
eggs 1/2
cup
almond brickle chips 1
graham cracker crumb pie crust,
HONEY MAID brand (6 ounces)
3
tablespoons
caramel topping
Directions:
1.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in almond brickle chips.
2.
POUR into crust. Drop teaspoonfuls of caramel topping over cheesecake batter. Cut through batter with knife several times for marble effect.
3.
BAKE at 350F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
A caramel-swirled, toffee-filled cheesecake.
A caramel-swirled, toffee-filled cheesecake.
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