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Chocolate caramel cheesecake recipe

28 ratings

This chocolate caramel cheesecake is a really impressive dessert to share with friends and family. Using low-fat cream cheese makes it slightly less indulgent but it's still just as tasty. See method

Serves 8
15mins to prepare, 50mins to cook and 7hrs to cool
632 calories / serving
Vegetarian

Ingredients

200g light digestive biscuits, crushed
2tbsp cocoa
100g butter, melted
400g low fat cream cheese
150ml sour cream
85g (2oz) caster sugar
1tbsp cornflour
3 eggs
100g dark chocolate (70%), melted
1tsp vanilla extract
397g can Carnation Caramel

If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

Energy
2640kj
632kcal 32%
Fat
35g 49%
Saturates
20g 99%
Sugars
49g 55%
Salt
0.7g 11%

of the reference intake
Carbohydrate 65g Protein 15g Fibre 3g

Method

Preheat the oven to 180°C. Using a 20cm spring form cake tin, wrap the outside of the tin with foil. Lightly grease tin. Mix the crushed biscuits with the cocoa and butter and press into the prepared cake tin. Chill while you make filling.
Using a whisk or electric mixer combine cream cheese, sour cream, sugar, cornflour, eggs, and vanilla until smooth. Then gradually add melted chocolate until it’s just combined. Spread half the cream mixture onto the biscuit base, spreading out to seal with the edges of the cake tin. Spoon the caramel evenly over chocolate mixture and then top with the remaining chocolate mixture. Cover with tin foil.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the cake tin. Bake the cheesecake for 50 minutes or until the edges are set but the centre still jiggles. Once cooked, turn off the oven, leaving cheesecake inside for 1 hour to set. Then cool and put in fridge to chill for 3 hours or overnight. Serve with grated chocolate shavings sprinkled on top.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.