Green & Black's Caramel Cheesecake
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  • Prep time 20 '
  • Total time 200 '


  • 250 g digestive biscuits
  • 100 g butter
  • 2 x 280 g pack Philadelphia Original
  • 100 g icing sugar
  • 300 ml double cream
  • 50 g salted caramel sauce
  • 1 x 90 g bar Green & Blacks Salted Caramel Dark Chocolate, chopped and shaved
  • 20 g pecan nuts, roughly chopped


  • Place the digestive biscuits in a food processor and process to a fine crumb. Add the melted butter and mix together. Press the mixture into the base of a 20-22 cm spring-form tin and refrigerate.
  • Beat together the Philadelphia, icing sugar and vanilla until smooth. Add the double cream and whisk until thick.
  • Spoon the mixture over the biscuit base and smooth the surface. Chill for at least 3 hours.
  • Just before serving, remove the cheesecake from the tin. Drizzle with the caramel sauce on top and decorate with the chocolate chunks and curls and pecan nuts.


Nutritional Information

Typical values Per recipe
Energy 25075.0 kj
Energy 5988.0 kcal
Fat 476.4 g
Carb 380.4 g
Protein 60.0 g
Saturated fat 286.8 g
Salt 6.0 g
Dietary fibre 10.8 g
Sugars 217.2 g