Caramel Cheesecake

Pinterest LinkedIn Tumblr +

Caramel CheesecakeThis recipe is very easy and uses a childhood favourite to create a slightly more grown-up dessert.


  • base of your choice
  • 59 g (2 oz) pack Angel Delight butterscotch dessert mix (butterscotch instant pudding mix)
  • 295 g (9 oz) full-fat cream cheese
  • 150 ml (5 fl oz) whole milk
  • 50 g (2 oz) sour cream
  • 300 g (10½ oz) canned or bottled caramel sauce
How to Make It
  1. Mix the butterscotch powder, cream cheese, milk, cream and half of the caramel sauce in the cup of your blender until you have a thick, smooth mixture.
  2. Dot your chosen base with a few spoonfuls of the remaining caramel sauce and pour half of the cheesecake mix onto the base.
  3. Add more spoonfuls of caramel, fill the tin with the rest of the cheesecake mix and use the last of the caramel to dot the top of the cheesecake. Using a spatula or spoon, make several swirls through the mix to create a caramel ripple, smooth the top and put in the fridge to chill and set for at least 2 hours.

Comments are closed.