Recipe

Caramel cheesecake slice

Sep 30, 2010 2:00pm
  • 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
  • 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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