Caramilk Cheesecake Recipe

Name: Caramilk Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/2 cup butter, melted; 3 cups cookie crumbs, chocolate; Filling; 4 (250 g) packages cream cheese, softened; 1/3 cup caramilk cream liqueur, plus; 1/4 cup caramilk cream liqueur or 1/4 cup a similar caramel flavoured liqueur; 1 cup brown sugar; 3/4 cup sour cream; 3 eggs, large; Topping; 1 cup dulce de leche; 1 Cadbury caramilk bar, broken into pieces; 1 cup whipping cream (optional)

Servings: persons

Crust
1/2 cup butter, melted
3 cups cookie crumbs, chocolate
Filling
4 (250 g) packages cream cheese, softened
1/3 cup caramilk cream liqueur, plus
1/4 cup caramilk cream liqueur or 1/4 cup a similar caramel flavoured liqueur
1 cup brown sugar
3/4 cup sour cream
3 eggs, large
Topping
1 cup dulce de leche
1 Cadbury caramilk bar, broken into pieces
1 cup whipping cream (optional)

1
.Preheat oven to 350 degrees.
2
Place one rack in middle of oven an one rack in bottom 1/3 portion of oven.
3
Combine crumbs and melted butter.( not sure I'll be using the full 1/2 cup butter, I'll start with 1/4 if it hold together that will be great ill change it.).
4
Press mixture into 10 inch spring form and bake for 10 minutes.
5
Let cool completely.
6
For the filling beat the cheese until smooth and add 1/3 cup liqueur, blend completely and then add the other 1/4 cup.
7
Mix in the brown sugar(I'm not going to be using that amount either, I'll start tasting the batter after 1/3 cup because there seems to be a lot of sugar in the ingredients this recipe).
8
Add and mix well the sour cream.
9
Beat in eggs mixing after each egg.
10
Pour into crust and smooth out the top. I also pick up the spring form a few inches off the counter and drop the pan down a few times to get a more even distribution.
11
Place the cake in the middle rack of the over.
12
Fill a baking pan with some water( I usually fill the water level half way up and place it on the second rack in bottom 1/3 portion of oven under the cake. This will help to prevent cracking.).
13
Bake for 1 hour.
14
Turn off the oven leaving the cheese cake in the oven for another 30 minutes with the door slightly open.
15
Remove cake from oven and place on a wire rack and cool to room temperature.
16
Then place in fridge for 8 hours.
17
Spread the Dulce de Leche on the top and sides.
18
Place pieces of chocolate bar around edge of cake.
19
Let stand 30 minutes.
20
Whip the cream and pipe onto top.

2272

kcal

Calories

163

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 1/2 cup butter, melted, 3 cups cookie crumbs, chocolate, Filling, and more.

Yes, Caramilk Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramilk Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions