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Pralines and Cream Cheesecake

Author/Submitted by:
Servings: 8
Categories: Cheesecakes / Desserts

16  ounces  cream cheese, PHILADELPHIA brand, softened
1/2  cup  sugar
1/2  teaspoon  vanilla
2    eggs
1/2  cup  almond brickle chips
1    graham cracker crumb pie crust, HONEY MAID brand (6 ounces)
3  tablespoons  caramel topping

1. 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.

2. POUR into crust. Drop teaspoonfuls of caramel topping over cheesecake batter. Cut through batter with knife several times for marble effect.

3. BAKE at 350F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

A caramel-swirled, toffee-filled cheesecake.

A caramel-swirled, toffee-filled cheesecake.

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