Name: Country Caramel Oat Crusted Cheesecake
Yield: 4 servings
Ingredients: Base; 1 cup Granita biscuits; 1 1/2 cups rolled oats; 1/2 cup dessicated coconut; 125g butter, melted; 1/3 cup golden syrup; Filling; 500g block PHILADELPHIA Cream Cheese, softened; 1/2 cup caster sugar; 2 teaspoons grated orange rind; 1 teaspoon vanilla essence; 3 teaspoons gelatine dissolved in; 1/4 cup boiling water; 2 cups cream, whipped; Topping; 4 tablespoons Hot Caramel Fudge sauce

Servings: 4 persons

Base
1 cup Granita biscuits
1 1/2 cups rolled oats
1/2 cup dessicated coconut
125g butter, melted
1/3 cup golden syrup
Filling
500g block PHILADELPHIA Cream Cheese, softened
1/2 cup caster sugar
2 teaspoons grated orange rind
1 teaspoon vanilla essence
3 teaspoons gelatine dissolved in
1/4 cup boiling water
2 cups cream, whipped
Topping
4 tablespoons Hot Caramel Fudge sauce

1
Combine the crushed biscuits, rolled oats, coconut, butter and golden syrup.
2
Press firmly, using the back of a spoon, into the base and sides of a 22cm lined springform tin.
3
Bake at 180C for 10 minutes, allow to cool.
4
Beat Philly*, sugar, orange rind and vanilla until smooth, fold in gelatine mixture and whipped cream.
5
Pour into prepared crust and refridgerate until firm.
6
Drizzle with Caramel Sauce and refrigerate until serving.
7
(Hot Caramel Fudge sauce can be purchased in a jar.)

No nutritional information available.

No additional tips available.

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

Country Caramel Oat Crusted Cheesecake

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