Caramel-Pretzel Cheesecake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Combine pretzel crumbs, 1/2 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

3. 3

   Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended.

4. 4

   Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.

5. 5

   Bake 1 hour to 1 hour 5 min.

6. 6

   or until center of cheesecake is almost set.

7. 7

   Run knife around rim of pan to loosen cake; cool before removing rim.

8. 8

   Refrigerate cheesecake 4 hours.

9. 9

   Spoon caramel topping over cheesecake; spread gently to cover cheesecake to within 2 inches of edge.

10. 10

    Microwave 2 cups COOL WHIP in medium microwaveable bowl on HIGH 1 min.

11. 11

    or until melted.

12. 12

    Add chocolate; stir until melted.

13. 13

    Let stand 10 min.

14. 14

    or until slightly thickened.

15. 15

    Pour over cheesecake; spread to completely cover top.

16. 16

    Garnish with remaining COOL WHIP just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.