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Layered caramel cheesecake

  • 10:00 Prep
  • 1:10 Cook
  • 10 Servings
  • Advanced


  • 250g plain sweet biscuits
  • 150g butter, melted
  • 3 x 250g packets cream cheese, softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 2 tablespoons lemon juice
  • 200g sour cream
  • 380g can caramel Top 'n' Fill
  • 1/4 teaspoon mixed spice


  • 1
    Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform pan.
  • 2
    Process biscuits until fine crumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 30 minutes.
  • 3
    Using an electric mixer, beat cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, beating to combine. Fold in lemon juice and sour cream. Spread half the caramel over biscuit base.
  • 4
    Pour half the cheese mixture over caramel. Stir remaining caramel into remaining cheese mixture. Pour into pan. Sift mixed spice over top. Bake for 1 hour 10 minutes or until just firm. Cool in oven for 3 hours, with door slightly ajar. Refrigerate overnight. Serve.

Source: taste.com.au


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