Baked Caramel Cheesecake
Baked Caramel Cheesecake is an insanely delicious dessert ! Rich, creamy and totally addicting. Perfect for any caramel lover.
This was bound to happen much sooner than now, seeing as I have this love affair with Caramel! And it is an amazing cheesecake.
I made a smallish Baked Caramel Cheesecake as this is very rich and only a small slice is enough to stop a sweet tooth’s craving.
NESTLe (no, I am not getting paid to say this!) made my day when they brought out their Caramel and Chocolate line!
This time I remembered to keep a pen and paper handy to write down exactly what I did.
I make so many recipes which turn out delicious. However, when I want to share it with you, I can not remember half of what I used.
And the quantities, … well, you know when you make something at a whim, the quantity of this or that needs adjusting all the time, and that is hard to remember what you ended up with.
For you guys that need to boil a can of Condensed Milk to get the Caramel version – IT IS TOTALLY WORTH IT with this recipe.
More Cheesecake recipes you might like:
- Apple Carrot Caramel Cheesecake
- Tiramisu Cheesecake (No-Bake)
- Lemon Meringue Cheesecake
- Light Lemon Cheesecake Bars
Baked Caramel Cheesecake
Baked Caramel Cheesecake
Ingredients
- 100 g Digestive Biscuits finely crumbed ( 3.5 oz )
- 3 TB Unsalted Butter melted
- ¾ can of a 397g Caramel Condensed Milk
- 250 g Cream Cheese softened ( 8 oz
- 2 TB Flour
- 6 TB Caster Sugar Superfine Sugar
- 1 t Caramel Concentrate or Essence
- 1 extra-large Egg
- 1 cup Caramel Toffees roughly chopped
Instructions
- Pre-heat the oven to 180 deg C (350 deg F) – Spray an 18 cm (7 inch) oven pie dish with cooking oil
- Combine the Digestive biscuits and the melted Butter – press into the bottom of the dish
- Beat the Caramel Condensed Milk and the Cream Cheese together until smooth – add the Flour, Caster sugar, Caramel Concentrate and the Egg – beat until well combined
- Stir in the chopped Caramel Toffees – transfer the mixture to the pie dish
- Bake 35 – 40 minutes until the edges browns and start to pull away from the dish’s side (the center will still be a bit wobbly)
- Switch off the oven, open the door slightly and leave the cheesecake in the oven for another 15 – 20 minutes
- Remove from oven and let cool and set completely in the dish
Notes
- Decorate as you wish – I used the remaining Caramel Condensed Milk in the can and dusted lightly with Icing Sugar (Powdered Sugar)
Another delicious-looking recipe! Love it. Thank you for sharing at MightyCrafty Mondays!
Hi Linda, thanks again for linking up on Sugar & Slice Sunday you're being featured. Lookout for the feature post!
-Lisa.
Sweet 2 Eat Baking
Ooh yum, caramel and cheesecake! Thanks for sharing at The Fun In Functional!
Oh Linda, this is beautiful and so indulgent. Thanks for linking up on Sugar & Slice Link Party.
I just noticed that the link party button for my link party links to sweet2eat.com and not http://www.sweet2eatbaking.com so doesn't work. 🙁 Please could you correct that? Thanks so much.
-Lisa.
Sweet 2 Eat Baking
I love cheesecake!
I have a weekend party I'd love for you to share this on:
http://westernwarmth.blogspot.com
Thanks!
Bobi
That is what I am talking about! Caramel cheesecake! heck yes. Thanks so much for sharing on Super Sweet Saturday.
Steph
swtboutique.blogspot.com
You are going to be single-handedly responsible for my holiday weight gain this season girl! YUMMMM!
Nice recipe!
Looks delicious! Can't wait to try it. 🙂
I pinned this 🙂
My mouth is watering. This looks so good. I love cheesecake. Will have to try this recipe.
Debi @ Adorned From Above