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Crunchie Caramel Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is the first cheesecake i ever made. It's sensational. Creamy, heavenly and moreish. YUM

Ingredients

Serves: 8

For the Base

  • 250 millilitres graham crackers
  • 125 millilitres melted butter

For the Cheese

  • 2 teaspoons vanilla extract
  • 625 millilitres soft cheese
  • 125 millilitres superfine sugar
  • 313 millilitres heavy cream
  • 2 crushed crunchie bar

For the Topping

  • 2 crushed crunchie bar
  • 125 millilitres melted milk chocolate
  • 2 handfuls chocolate chips
  • sprinkling of toffee sauce

Method

Crunchie Caramel Cheesecake is a community recipe submitted by emlomax and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Start with the base. Crush 250g of graham crackers and carefully melt 100g of butter. Combine together and transfer into the baking tin evenly. Put in fridge for 30 mins whilst making cheese.
  • Next whip all of the soft cheese with an electric mixer until thick, then add sugar, vanilla and cream. Mix with mixer until solid/thick. Then stir in crushed up crunchies. Pour onto biscuit base evenly.
  • Put in fridge for minimum of 4 hours or overnight.
  • For the topping, melt the chocolate and randomly 'splat' onto cheesecake. Then apply toffee sauce in the same method. Then randomly add chocolate chips wherever you like and crushed up crunchies.
  • Leave in fridge until ready to serve :)
  • ENJOY!
  • Tell us what you think