Caramel Swirled Cheesecake
- 1 (250 g) package cream cheese, softened
- 1/3 cup granulated sugar
- 4 cups frozen whipped topping, thawed
- 1 cup caramel topping or 1 cup butterscotch topping
- 1 prepared graham cracker crust (9-inch)
- Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in whipped topping (save 1 cup for garnishing). Add 1/4 cup of carmael or butterscotch topping to mixture and mix thoroughly. Spoon mixture evenly into crust. With a knife, make 3 deep "s" shape channels in the cream mixture and fill each channel with carmael or butterscotch topping. With the knife draw 2 more channels in the opposite direction to swirl the filling and create a marble effect.
- Spread reserved whipped topping evenly on top. Decorate with caramel or butterscotch topping. Refrigerate until set, about 2 hours.
- TIPS: Spread a thin layer of caramel or butterscotch onto the graham crust before spooning the rest of the filling on to the crust.
cream cheese, granulated sugar, frozen whipped topping, caramel topping, graham cracker crust
Taken from www.food.com/recipe/caramel-swirled-cheesecake-387123 (may not work)