Caramel cheesecake slice
Feb 13, 2019 4:00pm- 1 hr preparation
- 45 mins cooking
- Makes 48 Item
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Ingredients
Caramel cheesecake slice
- 200 gram plain sweet biscuits
- 1/2 cup (60 grams) pecans, roasted
- 100 gram unsalted butter, melted
- 380 gram canned caramel filling
- 500 gram cream cheese, softened
- 2 teaspoon vanilla extract
- 1/2 cup (110 grams) caster sugar
- 2 eggs
- 1 cup (250 millilitres) thickened cream
Method
Caramel cheesecake slice
- 1Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
- 2Process biscuits and nuts until fine. Add butter; process until combined. Press mixture evenly over base of pan. Refrigerate 30 minutes.
- 3Preheat oven to 140°C.
- 4In a medium bowl, beat cream cheese, extract, sugar and eggs with electric mixer until smooth. Gradually beat in cream.
- 5Spread 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.