Recipe

Chocolate Burfi Cheesecake

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• Prep:15 min.
• Servings: 18
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What You Need!

18 Peek Freans Ginger Crisps, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted

3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1/2 cup sugar

8 squares Baker's Semi-Sweet Chocolate, melted

2 tsp. ground cardamom, divided

3 eggs

1/2 cup caramel sundae syrup

1/2 cup chopped pecans, toasted

Make It!

HEAT oven to 350ºF
MIX ginger crisp crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese and sugar with mixer until well blended. Add melted chocolate and 1-½ tsp. cardamom; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MIX caramel syrup and remaining cardamom; spoon over cheesecake. Top with nuts.

Substitute:

Substitute walnuts or pistachios for the pecans.

How to Toast the Nuts:

Heat small skillet on medium heat. Add nuts; cook and stir 3 to 4 min. or until golden brown and fragrant.

Size-Wise:

Dessert can be part of a balanced diet but remember to keep tabs on portions.

Nutritional Information

(per serving)
Serving Size = 1 piece (84 g)