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Layered caramel cheesecake
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Prep Time:
600 minutes
Cook Time:
70 minutes
Total Time:
670 minutes
Indulge in a show-stopping caramel cheesecake masterpiece!
Ingredients:
  • 250g plain sweet biscuits
  • 150g butter, melted
  • 3 x 250g packets cream cheese, softened
  • 215.00 gm caster sugar
  • 8.80 gm vanilla extract
  • 3 eggs
  • 42.00 gm lemon juice
  • 200g sour cream
  • 380g can caramel Top 'n' Fill
  • 0.63 gm mixed spice
Instructions:
  • Preheat your oven to 170°C (150°C fan-forced) and generously grease a 6cm-deep, 22cm round springform pan.
  • Pulse biscuits into fine crumbs, then add butter and pulse until combined. Press mixture evenly onto the base and sides of the pan. Chill in the refrigerator for 30 minutes.
  • With an electric mixer, blend together cheese, sugar, and vanilla until creamy. Mix in the eggs one at a time until well combined. Gently fold in the lemon juice and sour cream. Evenly spread half of the caramel on top of the biscuit base.
  • Drizzle half of the cheese mixture over the luscious caramel layer. Gently fold the rest of the caramel into the remaining cheese mixture. Carefully pour the combined mixture into the pan. Sprinkle the mixed spice blend on top for a delightful touch. Bake for 1 hour and 10 minutes to achieve the perfect firmness. Allow it to cool in the oven for 3 hours with a slightly open door. Chill overnight in the refrigerator and serve the heavenly dessert.

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