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  1. Home
  2. Baking

Oreo Caramel Cheesecake

Now this is one dessert that will REALLY impress! - by Amy Sinclair
  • 29 Aug 2019
Oreo Caramel Cheesecake
Prep: 30 Minutes - Cook: 60 Minutes - Easy - Serves 8-10
Proudly supported by

TIP! Cheesecake can be made to the end of Step 5 up to two days ahead. Keep, covered, in fridge. Just before serving, pour over topping and decorate with chocolate. 

Ingredients

2 x 137g packets Oreo Original biscuits

75g unsalted butter, melted

135g packet Werther’s Original Chewy Toffees

2 tablespoons thickened cream

1 cup pecans, toasted, chopped

75g dark cooking chocolate, melted

FILLING

2 x 250g blocks cream cheese, chopped, at room temperature

¾ cup brown sugar, firmly packed

1 tablespoon vanilla extract

3 eggs

250g tub sour cream

TOPPING

135g packet Werther’s Original Chewy Toffees

¼ cup thickened cream

75g dark cooking chocolate, melted

Method

  1. Invert base of a 22cm round springform pan (base measures 21cm). Grease base and side of pan, lining base with baking paper. 

  2. Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and up the side of prepared pan. Refrigerate for 15 minutes.

  3. Stir toffees and cream in a small saucepan over a low heat until melted. Pour over biscuit base. Sprinkle evenly with 2/3 cup of the pecans, reserving remaining for decoration. Return pan to fridge while preparing filling. 

  4. To make filling, process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add eggs, one at a time, processing until combined. Add sour cream. Process until smooth. Pour into prepared pan. Place pan on an oven tray.

  5. Cook in a moderately slow oven (160C) for about 50 minutes, or until filling is just set in the entre. It should have a slight wobble. Turn off oven. Cool cheesecake in oven with door ajar for 30 minutes. Transfer pan to a wire rack and stand for a further 30 minutes. Refrigerate for about 4 hours, or overnight.

  6. To make topping, stir toffees and cream in a small saucepan over a low heat until melted. Remove from heat. Stand for about 15 minutes to cool slightly. 

  7. Transfer cheesecake to a serving plate. Pour over warm topping. Using a teaspoon, drizzle over melted chocolate. Sprinkle with reserved pecans.

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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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