Caramel Cheesecake

Recipe by Kiwipom
READY IN: 1hr 15mins
SERVES: 8-10




  • Base.
  • Melt butter in pan, remove from heat.
  • Add cornflakes and mix well.
  • Press approx three-quarters of mixture on to base and up sides of greased 20cm(8in) springform pan.
  • Reserve remainder for topping.
  • Refrigerate while preparing filling.
  • Filling.
  • Beat cream cheese until softened.
  • Add sugar, mix well.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla, mix well.
  • Spoon into prepared crumb crust.
  • Pour caramel topping on top, cut lightly into cream cheese mixture with knife to give marbled effect.
  • Combine reserved cornflake mixture and nutmeg in bowl, mix well.
  • Sprinkle cornflake and nutmeg mixture over cheesecake.
  • Bake in moderate oven 45 minutes or until cooked.
  • Cool, wrap and seal, freeze.
  • To Serve.
  • Thaw 2 hours at room temperature or overnight in refrigerator.