Caramel Cheesecake

Name: Caramel Cheesecake
Prep time: 30 min
Total time: 285 min
Yield: 12
Ingredients: 18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs); 3 Tbsp. butter, melted; 1 jar caramel ice cream topping, divided; 4 cups miniature marshmallows; 2 pkg. brick cream cheese, softened; 1 tsp. vanilla; 1 cup heavy whipping cream, whipped

Caramel ice cream topping flavors this easy no bake cheesecake that's the perfect filling for the chocolate cookie crumb crust.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

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

Directions

Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.

Reserve 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.

Beat cream cheese and vanilla in large bowl with mixer until blended. Add marshmallow mixture; mix well. Gently stir in whipped cream; pour over crust.

Refrigerate 4 hours or until firm.

Drizzle with reserved caramel topping just before serving.