Baked caramel cheesecakes are one of those desserts you just can't get enough of. Experience a creamy delicious caramel filling, with a crumbly crust baked to perfection.
Keep reading for the exciting recipe below.
Baked Caramel Cheesecake
Serves 10
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins + cooling time
INGREDIENTS
Base:
250g Butternut Snap Cookie
60g whole almonds
100g butter
Filling:
220g caster sugar
125mL water
750g cream cheese
2 eggs
1tsp vanilla essence
Topping:
240g sour cream
55g caster sugar
2tsp vanilla essence
INSTRUCTIONS:
1. Preheat oven to 180 °C (fan-forced)
2. Place butter in the microwave and heat up until melted (about 40sec)
3. In the food processor add Butternut Snap Cookie and almonds. Process until fine crumbs.
4. Add butter into the food processor and process until combined with the crumbs (about 1min)
5. Press the mixture into a 22cm non-stick springform tin (on the base and up the sides)
6. Place tin into fridge.
7. Prepare filling: In a small sauce pan, add sugar and water.
8. Place over medium heat until it looks like caramel (golden colour) (about 10 minutes) and stir occasionally to avoid burning the caramel.
9. While waiting, place 500g cream cheese, eggs and vanilla essence into a bowl.
10. Remove caramel from the heat and add 250g cream cheese.
11. Using a hand beater, beat until smooth.
12. Place beaten cream cheese & caramel into the bowl from step 9 and beat until smooth.
13. Remove base from fridge and pour filling into it.
14. Add a tray of water beside the round tin (it will help the cheesecake to bake) and bake cheesecake for about 25 minutes.
15. While waiting for the cheesecake to bake, make topping: in a bowl beat sour cream, sugar and vanilla until smooth.
16. Remove cheesecake from oven, spread topping and bake for another 10 minutes.
17. Let the cheesecake cool, and then refrigerate for roughly 6 hours.
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