Tuesday, 24 September 2013

Chocolate Caramel Cheesecake

Here is the recipe for a yummy chocolate caramel cheesecake that doesn't take a lot of time to make. Recipe makes 1x large loose base fluted quiche tin or silicone pie dish or silicone pie dish.
  • 3 tablespoons melted butter
  • 1 1/4 cups biscuit crumbs (I used Arnott’s Marie biscuits)
  • 1 tablespoon white sugar
  • 700 grams cream cheese
  • 3 eggs
  • 3/4 cup white sugar
  • 2 tsps vanilla extract
  • 145 millilitres cooking caramel 
  • 2 chopped bars chocolate-coated caramel nougat candy
     1.    Preheat oven to 180 degrees C.
2.   In a small bowl, combine the melted butter, biscuit crumbs and 1 tablespoon  sugar. Press into the bottom of a large loose base fluted quiche tin  or silicone cake dish.
3.   Bake in preheated oven for 10 minutes. Allow to cool.
4.    In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.
5.   Bake at 180 degrees for 45 minutes.
6.   Let cool and carefully remove the cheesecake from the tin. 
Enjoy eating with friends and family!
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