Caramel cheesecake slice

caramel cheesecake slice
48 Item
1H 45M



1.Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.Process biscuits and nuts until fine. Add butter; process until combined. Press mixture evenly over base of pan. Refrigerate 30 minutes.
3.Preheat oven to 140°C.
4.In a medium bowl, beat cream cheese, extract, sugar and eggs with electric mixer until smooth. Gradually beat in cream.
5.Spread caramel over biscuit base; pour cheesecake filling over caramel. Bake about 45 minutes. Cool cheesecake in oven with door ajar. Refrigerate 3 hours or overnight before cutting.

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