Rings Of Praline Cheesecake

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Crust

1
cup crushed creme-filled chocolate sandwich cookies (10 cookies)
1
tablespoon margarine or butter, melted

Cheesecake

2
(8-oz.) pkg. cream cheese, softened
2/3
cup sugar
2
eggs
1/2
cup caramel ice cream topping
1/4
cup finely chopped pecans

Sauce

1 1/2
cups chocolate or hot fudge ice cream topping, warmed, if desired

Directions

  1. 1 Heat oven to 325°F. Line 9-inch round cake pan with foil. In small bowl, combine crust ingredients; mix well. Press in bottom of foil-lined pan.
  2. 2 In large bowl, beat cream cheese until smooth and creamy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Pour into crust-lined pan.
  3. 3 In small bowl, combine caramel ice cream topping and pecans. Spoon part of topping mixture into 3-inch ring in center of cheesecake. Then, using remaining topping mixture, spoon another ring of topping 1 1/2 inches from first ring.
  4. 4 Bake at 325°F. for 35 to 45 minutes or until center is set. Cool in pan on wire rack for 1 hour or until completely cooled. Refrigerate at least 4 hours or overnight.
  5. 5 Just before serving, lift foil-lined cheesecake from pan; remove foil. Serve chocolate topping over each serving. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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