Caramel Cheesecake

1. 1

   Mix wafer crumbs, sugar and butter; press firmly onto bottom of 9-inch springform pan.

2. 2

   Remove 1/4 cup of the caramel topping; refrigerate until ready to use.

3. 3

   Place remaining caramel topping and the marshmallows in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.

4. 4

   Remove from heat.

5. 5

   Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended.

6. 6

   Add marshmallow mixture; mix well.

7. 7

   Gently stir in the whipped cream; pour over crust.

8. 8

   Refrigerate at least 4 hours or until firm.

9. 9

   Drizzle with reserved 1/4 cup caramel topping just before serving.

10. 10

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.