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Salted Caramel Cheesecake
  • 30'Prep time
  • 165'Total time


1 Step

Line the bottom and sides of a 23 cm spring form tin with parchment paper.

2 Step

Mix together the gingernut biscuit crumbs and the butter well and then tip them in to the bottom of the lined tin and up the sides, using the back of a wooden spoon or an angled palette knife to really push the biscuits base down hard and compact. Then put this in to the fridge to firm up for 15 minutes or so.

3 Step

To make the cheesecake mixture, put the cream cheese into a bowl with the cream, caster sugar and the vanilla and beat until smooth with an electric hand- held mixer.

4 Step

To make the salted caramel, beat the salt into the caramel until smooth. Remove the tin from the fridge and spread two-thirds of the caramel on to the base. Then add the cheesecake mixture and carefully spread on top, smoothing it off nicely with an angled palette knife or the back of a spoon. Tap the tin on the work surface a little to make sure that the mixture really sinks down in to the tin, leaving no gaps. Place the tin in to the fridge for 2 hours or overnight to set. Once set, remove from the fridge and scatter the popcorn and pecan nuts on top, then drizzle over the rest of the salted caramel to serve.

Ingredients for 12

  • Base:
  • 250 g gingernut biscuits, blitzed to crumbs
  • 90 g butter, melted
  • 300 g satled caramel
  • 0.5 tsp salt salt flakes
  • Cheesecake:
  • 3 x 180 g cartons of Philadelphia Original
  • 200 ml whipping cream
  • 5 tbsp caster sugar
  • seeds of 1 vanilla pod or 2 tsp of vanilla extract
  • To serve:
  • 30 g salted caramel popcorn
  • 30 g toasted pecan nuts
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Nutritional Information
Typical values Per Serving
Energy 1365.2 kj
Energy 326.0 kcal
Fat 22.3 g
Protein 3.2 g
Saturated fat 13.8 g
Salt 0.8 g
Sugars 22.0 g