Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake is deliciously wicked. This cheesecake will impress the most difficult guest. This is one of my favourite recipes.


185g plain chocolate biscuits (chocolate ripple are good)
90g butter, melted

1 packet Pascalls Columbine Caramels
150ml evaporated milk
1 cup peanuts, chopped
500g cream cheese, softened
1/2 cup caster sugar
2 eggs
1 tsp vanilla extract
3/4 cup chocolate pieces or choc bits


Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter and stir well to combine. Press biscuit mixture into the base and up sides of a 23cm springform cake tin. Bake in oven at 180 degrees celsius for 6 minutes. Cool.

Combine caramels and evaporated milk in a saucepan and stir over low heat until the caramels have melted. Gently pour over biscuit base and then sprinkle with chopped nuts. Set aside.

Melt chocolate pieces over double boiler. Set aside.

Using an electric mixer, beat cream cheese until smooth and fluffy. Gradually add sugar mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate until blended. Pour cheese mixture over biscuit base.

Bake at 180 degrees celsius for 30 minutes. Turn oven off and let cheesecake cool in oven with the door open for a further 30 minutes. Remove from oven and run a sharp knife around the edge of the pan to release sides. Place cheesecake on a wire rack and let it cool completely. Cover with plastic wrap and refrigerate overnight.

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