There are many versions of this hugely popular dish, all equally tempting and delicious. But we think that there is something especially decadent about this cheesecake.
Looking for more cheesecake recipes?
Easy caramel cheesecake
Decadence doesn't have to be complicated!
- 20 mins preparation
- 1 hr cooking
- Serves 8
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Ingredients
Caramel cheesecake
- 250 gram plain wheaten biscuits
- 125 gram butter, melted
- 500 gram cream cheese, at room temperature
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 4 eggs
- 380 gram can caramel topping
Method
Caramel cheesecake
- 1Preheat oven to 160°C/140°C fan-forced. Grease a 22cm (base measurement) springform pan; place on a baking tray. Process biscuits to make fine crumbs. Add butter, then process to combine. Press crumbs firmly over base of prepared pan. Chill until needed.
- 2Using an electric mixer, beat cream cheese, sugar and essence in a small bowl until smooth. Beat in eggs, one at a time, until combined. Place caramel topping in a small bowl; stir until smooth.
- 3Pour half cream cheese mixture over base. Drizzle with half caramel topping. Repeat layers. Using a fine-bladed knife or skewer, swirl caramel through cream cheese mixture. Bake for 1 hour or until firm. Turn off oven; cool cheesecake in oven with door ajar for 2 hours or until it reaches room temperature.
Notes
Cool cheesecake in oven to prevent cracking.
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