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Ingredients

250g plain sweet biscuits
150g butter, melted
3 x 250g packets cream cheese, softened
1 cup caster sugar
2 teaspoons vanilla extract
3 eggs
2 tablespoons lemon juice
200g sour cream
380g can caramel Top 'n' Fill
1/4 teaspoon mixed spice

Method

Step 1 Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform pan.
Step 2 Process biscuits until fine crumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 30 minutes.
Step 3 Using an electric mixer, beat cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, beating to combine. Fold in lemon juice and sour cream. Spread half the caramel over biscuit base.
Step 4 Pour half the cheese mixture over caramel. Stir remaining caramel into remaining cheese mixture. Pour into pan. Sift mixed spice over top. Bake for 1 hour 10 minutes or until just firm. Cool in oven for 3 hours, with door slightly ajar. Refrigerate overnight. Serve.

Layered caramel cheesecake

How to make Layered caramel cheesecake

Ingredients

Method