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)
Nutrition Facts
Baked Caramel Cheesecake
Amount per Serving
Calories
280.2
% Daily Value*
Fat
15.8
g
24
%
Saturated Fat
9.2
g
58
%
Polyunsaturated Fat
3.3
g
Carbohydrates
30.8
g
10
%
Sugar
25
g
28
%
Protein
4.9
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.