Caramel cheesecake

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.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print


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


Caramel cheesecake
  • 1
    Preheat 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.
  • 2
    Using 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.
  • 3
    Pour 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.


Cool cheesecake in oven to prevent cracking.

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