Caramel Cheesecake
This cheesecake has a digestive biscuit (or graham cracker) base that is then filled with caramel cheesecake swirled with regular vanilla cheesecake that is then finally topped with more caramel sauce! Delicious.....
Servings: 16 Pieces
Calories: 381kcal
Ingredients
- 120 g Butter, Melted (1/2 Cup)
- 250 g Packet of Digestive Biscuits, or graham crackers
- 500 g Cream Cheese
- 1 Tbsp. Vanilla Extract
- 1/2 Cup Icing Sugar
- 3 Large Eggs
- 3/4 Cup Cream
For the Caramel;
- 1 Tin Sweetened Condensed Milk (400g)
- 1/4 Cup Golden Syrup
- 70 g Butter
Instructions
Make the Caramel;
- Place the butter, golden syrup and condensed milk in a saucepan over a medium heat and stir until melted.
- Keep stirring for a further 5 minutes before removing from the heat and setting it aside.
Cheesecake;
- Preheat the oven to 160°C (325°F) and line a 20cm cake tin.
- Crush the digestives and mix with the melted butter.
- Press into the base of the prepared pan and place in the fridge.
- Beat the cream cheese, icing and vanilla extract together until smooth.
- Add in the eggs and beat until smooth.
- Beat in the cream and beat until it thickens. (Around 3-5 minutes)
- Place half of the mixture in a separate bowl.
- Pour in half the caramel sauce to half the mixture and stir until combined.
- Pour over the base.
- Top with the other half of the mixture and swirl through.
- Place in the oven to bake for 50-60 minutes.
- It should be set on the outside with a slight wobble in the center.
- Allow it to come to room temperature before placing in the fridge for at least four but preferably eight hours.
- Top with the remaining caramel and serve.
Notes
To help stop cracking, allow the cheesecake to cool in the oven with the door cracked open for an hour. Then allow it to come to room temperature on the bench before placing it in the fridge.
Nutrition
Calories: 381kcal