Pralines and Cream Cheesecake
PHILADELPHIA brand, softened
almond brickle chips
graham cracker crumb pie crust,
HONEY MAID brand (6 ounces)
POUR into crust. Drop teaspoonfuls of caramel topping over cheesecake batter. Cut through batter with knife several times for marble effect.
BAKE at 350F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
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.
A caramel-swirled, toffee-filled cheesecake.