Desserts‎ > ‎

Caramel cheesecake

For the base: 
100g gingernut or malted biscuits, crushed
40g butter, melted
For the filling:
100g caramel (1/3 of carnation tin), keep in fridge.
180g cream cheese (light is ok)
70ml whipping cream (elmlea is good)
1-2 tbsp caster sugar (or icing sugar if using light cream cheese)

1- line the base of an 18cm flan mould (removable base is useful). Mix the biscuit crumbs with melted butter and put on the base of the tin, compact with the back of a metal spoon. Leave in fridge to firm up. 
2- put cream cheese, cream, sugar into a bowl. Beat until smooth with electric whisk.
3- add caramel and mix until smooth, put mixture onto biscuit base and smooth top. Put in fridge for a couple of hours or overnight! 
4- before serving, spread a little more caramel on top in swirls and decorate with bits of crunchie or honeycomb (optional)

Serves 6-8