Caramel, nuts and chocolate in a cheesecake seems like a divine combination, and let me tell you, it truly is. This recipe makes a decadent and mouth watering cheesecake that should serve 15 (even though you will definitely be giving yourself extra servings).
Ingredients
- 250g marie biscuits
-
100g buttermelted
- 2 tsp gelatine
- 1 tbsp boiling water
-
2 x 250g cream cheese, softened
- 300 g sour cream
- 200g milk chocolate
- 1/2 C brown sugar
- 380g can of caramel top n fill
- 1/4 C roasted granulated peanuts milk chocolate
- 1/2 C caster sugar
Method
- Grease and line a 20cm round springform* pan with baking paper. Process the biscuits finely in a food processor. Mix in the melted butter. Spread evenly and press onto prepared pan and place in fridge for 30 minutes.
- Place gelatine and water in a heat-safe bowl and stir until gelatine dissolves.
- Process cream cheese and sour cream in a food processor. Add the chocolate, brown sugar and gelatine mixture and process until smooth. Spread 1/2 of the mixture over the base. Spread the caramel over the cheesecake layer. Pour the remaining cheesecake mixture over the caramel and top with the peanuts. Put in fridge for 6 hours or until set. Enjoy!
NOTES
*Springform is ideal for cheesecakes. This means you can pop it out easily and keep the lining of the cheesecake even!
Extra Comments
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.