Creamy Caramel Cheesecake

Savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!

Difficulty Level

Creamy Caramel Cheesecake

Savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!

  • 5 HR 5 MIN Total Time
  • 20 MIN Prep Time
  • 16 Servings

Ingredients

  • 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
 

Instructions Hide Images

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.

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.

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.

Drizzle caramel topping over cheesecake. Garnish with walnut halves. Store covered in the refrigerator.

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