Chocolate Caramel Cheesecake

Ingredients

Serves: 16

• Base:
• 2 cups biscuit crumbs
• 2 tablespoons unsalted butter, melted
• Caramel Layer:
• 435g caramels
• 1 (150g) tin evaporated milk
• 1 cup chopped pecans
• Cheesecake:
• 500g cream cheese, softened
• 1/2 cup (125g) white sugar
• 1 teaspoon vanilla essence
• 2 eggs
• 1/2 cup dark chocolate chips

Preparation method

Prep: 30 minutes | Cook: 1 hour | Extra time: 4 hours, chilling

1.

Preheat oven to 180 degrees C.

2.

Base: In a large bowl mix together the biscuit crumbs and melted butter. Press into the bottom of a 22cm springform pan.

3.

Caramel Layer: In a heavy saucepan over low heat melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust and top with pecans.

4.

Cheesecake: In a large bowl combine cream cheese, sugar and vanilla then beat well until smooth.

5.

Add eggs one at a time mixing well after each addition. Melt the chocolate then blend into cream cheese mixture. Pour chocolate batter over pecans.

6.

Bake in preheated oven for 40 to 50 minutes or until filling is set.

7.

Loosen cake from the edges of pan but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours or overnight.