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Caramel swirl cheesecake

  • 9:45 Prep
  • 0:50 Cook
  • 10 Servings
  • Advanced


  • 250g plain sweet biscuits
  • 125g butter, melted
  • 500g cream cheese, softened
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup thickened cream
  • 2 tablespoons plain flour


  • 8 caramel chews
  • 2 tablespoons thickened cream

Caramel sauce

  • 1 cup firmly packed brown sugar
  • 300mls thickened cream
  • 60g butter, chopped


  • 1
    Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper, allowing a 5cm overhang.
  • 2
    Place biscuits in a processor. Process until fine crumbs form. Add butter. Process until combined. Press mixture into base of prepared pan. Refrigerate for 30 minutes.
  • 3
    Meanwhile, make caramel: Place caramels and cream in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Remove from heat.
  • 4
    Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, beating after each addition. Beat in cream and flour until just combined.
  • 5
    Pour mixture into prepared pan. Place spoonfuls of caramel on cheese mixture. Using a wooden skewer, swirl through caramel. Bake for 50 minutes or until centre is almost set. Cool in oven for 3 hours with door slightly ajar. Refrigerate overnight.
  • 6
    Make caramel sauce: Place sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes or until slightly thickened. Remove from heat. Set aside for 10 to 15 minutes to cool slightly. Serve cheesecake with caramel sauce.

Source: taste.com.au


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