Caramel Vanilla Cheesecake

Caramel Vanilla Cheesecake is a subtle but deliciously sweet cheesecake that will impress your guests.


250g packet Granita Biscuits
150g butter, melted

500g cream cheese, softened
2/3 cup caster sugar
2 tsp vanilla extract
1/3 cup thickened cream
1 tblsp plain flour
3 eggs

1 x 200g pkt Pascall Columbines caramels
1/4 cup milk


Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter, mix until well combined. Press mixture over base and up sides of a 24cm springform cake tin. Refrigerate.

Beat cream cheese with an electric mixer until smooth and fluffy. Add sugar, vanilla, cream and flour. Mix until well combined. Beat in eggs, one at a time, beating well after each addition.

Put caramels and milk in saucepan and stir over low heat, without boiling, until caramels are melted.

Pour 1/3 of caramel mixture over the biscuit base. Spoon in cream cheese filling. Pour remaining caramel mixture over filling. Swirl through using a pointy ended knife.

Place cake tin on an oven tray and cook for about 45 minutes at 180 degrees celsius. Turn oven off and cool cheesecake in the oven with the door slightly ajar. Refrigerate covered until ready to serve. Decorate with whipped cream and strawberries and dust with icing sugar just before serving.

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