Caramilk Cheesecake Recipe

35m
Prep Time

50m
Cook Time

1h 25m
Ready In

Recipe: #34285

February 11, 2020

Categories: Desserts, Cakes, Cheese, Eggs, Baby Shower, Birthday, Fathers Day, Mothers Day, Valentine's Day Oven Bake, Cream Cheese, Chocolate, more

recipe by:
ImPat

"The DH has asked me to save this recipe which is unusual as normally he does not liked baked cheesecakes but I think the idea of caramel has caught his eye."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (219.5 g)
Calories 558.9
Total Fat - 38.9 g
Saturated Fat - 19.6 g
Cholesterol - 316.2 mg
Sodium - 813.2 mg
Total Carbohydrate - 29.9 g
Dietary Fiber - 0.3 g
Sugars - 12.5 g
Protein - 22.2 g
Calcium - 306.5 mg
Iron - 2.1 mg
Vitamin C - 0.8 mg
Thiamin - 0.3 mg

Step 1

Invert base of a 22cm round springform pan (base measures 21cm) and grease and line base and side with baking paper, extending paper 2cm above edge of pan.

Step 2

Process biscuits in a food processor until finely crushed and then add coconut and butter and process until combined and then press firmly over base and up side of pan and place on an oven tray and refrigerate.

Step 3

To make filling, place chocolate in a microwave-safe bowl and microwave on High (100%), stirring every 15 seconds, for 40 to 50 seconds, or until melted; remove and cool for 5 minutes.

Step 4

Process cream cheese, Philadephia Caramilk, sugar and vanilla in same clean food processor until smooth and then add sour cream and melted chocolate, process until combined and then add eggs all at once and process until combined, stopping occasionally to scrape down side of processor and then pour into biscuit crust.

Step 5

Cook in a slow oven (150C) for about 50 minutes, or until filling is just set in the centre (Don’t over-cook.) It should still have a slight wobble and rurn off oven and cool in oven with door ajar for 1 hour.