Caramel cheesecake bars recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 1 hr 10 min
Plus 3 hours for the caramel
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  • Condensed milk makes a great caramel. It’s so simple to do, all you need is a little patience. Once you’ve transformed the condensed milk into caramel, you can make this delicious cheesecake in next to no time. It’s great for anyone with a really sweet tooth and will prove to be a hit at any coffee morning, bake sale or school fete. It has a rich, indulgent, creamy texture and taste so a slim slice goes a long way and makes the perfect accompaniment to a nice cup of tea, either for elevensies or to satisfy that 3 o’clock sugar-craving.


    • Caramel:
    • 1 x 397gms can condensed milk
    • Base:
    • 8 to 10 digestive biscuits
    • 30g melted butter
    • Filling:
    • ½ can of caramel – made to method below
    • 350g cream cheese
    • 150g caster sugar
    • 2 eggs
    • 2tspn vanilla extract
    • Caramel Sauce:
    • ½ can of caramel – made to method below


    • Make the caramel by placing the unopened can of condensed milk in a saucepan of simmering water for 3 hours. Make sure you check the saucepan regularly to avoid it boiling dry.

    • Line a 20cm square baking tray with parchment paper, allowing it to overhang at the top and grease with butter.

    • Preheat you oven to 350°F/180°C/fan 160°C/gas mark 4.

    • In a food processor blitz the digestive biscuits. Pour over the melted butter and blitz again, then press the biscuit and butter mix into the base of the baking tray and bake for 10 minutes.

    • Open the can of boiled condensed milk, and you will see it has turned a lovely caramel colour. Smooth half the can over the biscuit base and chill in the fridge for 15 minutes.

    • Whilst the base and caramel are chilling, make the filling by beating the cream cheese until smooth, add the sugar and continue to beat. Then add the eggs one at a time and beat between each addition.

    • Pour the cream cheese mixture over the caramel and bake for 45 to 55 minutes, or until the centre wobbles slightly.

    • Remove from the oven and allow to cool completely, which is at least 2 hours. Then, remove from the baking tray by lifting the parchment paper out, and slice into squares and serve with the remainder of the caramel poured over the top.

    Top tip for making Caramel cheesecake bars

    This recipe will make either 1 large or 4 10cm individual cheesecakes

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