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Baked Caramel Swirl Cheesecake

Impress Mum this Mother's Day with this decadent dessert! 


  • 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


  • 1.

    Combine the biscuit crumbs, hazelnuts, cinnamon and butter. Press into the base of a greased and lined 22cm springform pan. Chill.

  • 2.

    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.

  • 3.

    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.


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