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https://www.philly.com.au/recipe/baked-caramel-swirl-cheesecake/
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Baked Caramel Swirl Cheesecake
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Baked Caramel Swirl Cheesecake
25 Mins
Prep time
45 Mins
Cooking time
Serves
10
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What you need
1 cup sweet biscuit crumbs
1/4 cup ground roasted hazelnuts
1/2 teaspoon cinnamon
80g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
1/2 cup caster sugar
2 teaspoons vanilla extract
3 eggs, lightly beaten
300ml sour cream
380g can prepared caramel filling, stirred until smooth
Cream, to serve
How to make it
COMBINE the biscuit crumbs, hazelnuts, cinnamon and butter. Press into the base of a greased and lined 22cm springform pan. Chill.
BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth. Beat in the eggs and stir through the sour cream. Halve the mixture.
FOLD half the caramel filling into one half of the PHILLY mixture then pour into prepared base. Spoon over the remaining PHILLY mixture, drizzle with the remaining caramel and swirl through gently with a knife. Bake in a moderately slow oven 160°C for 45-60 minutes or until just set. Cool in the oven with door ajar. Chill. Cut the cheesecake into slices and place on serving plates with cream. Serve immediately.
Recipe or Meal Type
Desserts |
Entertaining
Cuisines
Baking |
Creamy
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