Creamy Vanilla Caramel Cheesecake
Creamy Caramel Cheesecake
Savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!
Prep Time: 20 min
Total Time: 5 hour 5 min
Servings: 16
1 box Betty Crocker® Strawberry Cheesecake mix
  Butter and milk called for on cheesecake mix box
220 grams brown sugar
120 ml heavy whipping cream
4 tablespoons butter
1 teaspoon vanilla essence
  Walnut or almond halves
  • 1 Blend the biscuit crumb with melted butter. Us an 18cm or a 20cm loose-base round tin and press the crumb mixture with the back of a spoon. Cool in the fridge for 15 minutes.
  • 2 Beat the pudding mix with the milk in a large bowl for 2 minutes until thick and creamy. Spread on top of the biscuit base and chill for at least 2 hours.
  • 3 Omit the strawberry topping for this recipe. Mix the brown sugar, heavy whipping cream and butter in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further.
  • 4 Drizzle caramel topping over cheesecake. Garnish with walnut halves. Store covered in the refrigerator.