For the most part I was happy with this cheesecake, and I’m not a huge fan of cheesecake, but I did have a little trouble getting it out of the tin as the caramel was very sticky. Here is the recipe which comes from the “desserts” cookbook, I know a very unique name:
150g digestive biscuits, finely crushed
60g butter melted
1/4 C evaporated milk
400g canned caramel
1 C pecans
500g cream cheese
1/2 C sugar
1 tsp vanilla extract
3/4 cup chocolate chips, melted
Flaky chocolate bar
1. Preheat oven to 180 degrees.
2. To make the base, combine the crushed digestive biscuits and melted butter. Press the mixture evenly into a 23cm springform tin. Bake for 8 minutes. Remove from oven and allow to cool.
3. To make the filling, combine the milk and caramel in a heavy-based saucepan. Cook over a low heat until melted, stirring often. Pour over the crushed cracker base. Sprinkle pecans evenly over the caramel layer and set aside.
4. Beat the cream cheese at high speed with electric mixer until light and fluffy. Gradually add the sugar, mixing well. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and melted chocolate, beat until blended. Pour this mix over the pecan layer.
5. Bake the cake for 30 minutes. Remove from the oven and run a knife around the edge of the tin to release the sides. Cool to room temperature. Cover and chill for 8 hours.
6. Decorate with a chopped flaky chocolate bar and chopped caramel squares.