Now, this is indulgence! This caramel choc chip cheesecake won a prize in the Great Aussie Camp Oven Cook Up – and deservedly so!!
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Caramel Choc Chip Cheesecake
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Serves
6+ People
9 Quart Camp Oven
Top and Bottom Heat
Required
Experience
Intermediate
Caramel Choc Chip Cheesecake
Introduction:
Ingredients:
- Packet Milk Coffee biscuits
- 150g Butter
- 2 tablespoons brown sugar
- 5 drops vanilla
- Block of Philadelphia
- Can of Top and Fill caramel
- 125g choc chips
- 2 eggs
Directions:
Step 1:
Divide the packet of biscuits up into 3 ziplock bags. Using the can of caramel crush biscuits to a fine breadcrumb consistency, do this with all 3 bags.
Step 2
Melt 150g of butter. While butter is melting, chop Philly cheese up and place in the bowl along with can of caramel, 2 eggs, vanilla and choc chips. Combine well breaking up the chunks of Philly the best you can.
Step 3
When butter is melted, add brown sugar and mix well. Combine crushed biscuits into the mix and it will start to bind together. Once this happens, line your tin with the biscuits, compacting to the base and side to make a shell for the mixture.
Step 4
Pour caramel Philly mixture into the prepared shell.
Place onto of trivet in the camp oven (I’ve used my 12”Bedourie camp oven) then sprinkle with choc chips.
Pop into a camp oven over medium-high heat for 30 minutes with coals on top to brown.
Serving Suggestions
Warm or cold, and with whipped cream is also yummy!
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4 thoughts on “Caramel Choc Chip Cheesecake ”
Great cheesecake. Very easy to cook and taste great. Highly recommended 😊
Had anyone tried this without coals ontop?
Made this tonight with white choc chip instead of milk choc.
I have to say it was sensational.
Just sat it on a few coals beside the fire, no coals on top, cooked low heat for about 50mins. Fantastic.
Thanks for the recipe.
Awesome glad you loved It!