Caramel Choc Chip Cheese Cake

Now, this is indulgence! This caramel choc chip cheesecake won a prize in the Great Aussie Camp Oven Cook Up – and deservedly so!!

For more cake recipes click here

Check out more fantastic recipes and photos on our Facebook page!

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.

Caramel Choc Chip Cheesecake

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.

Caramel Choc Chip Cheesecake

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.

Caramel Choc Chip Cheesecake

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.

Caramel Choc Chip Cheesecake

Serving Suggestions

Warm or cold, and with whipped cream is also yummy!

Caramel Choc Chip Cheesecake

Check out more fantastic recipes and photos on our Facebook page!

Caramel Choc Chip Cheesecake 

Recipe by DrousyCourse: Cake Recipes, Camp Oven Dessert RecipesCuisine: AustralianDifficulty: Medium
Servings

6

servings
Prep time

25

minutes
Cooking time

30

minutes
Calories

300

kcal
Camp Oven Size

9 QT

Heating Method

Top and bottom Heat

Total time

1

hour 

10

minutes

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

  • 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.
  • 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.
  • 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.
  • 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!

 

Similar Posts

4 Comments

  1. 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.

Leave a Reply

Your email address will not be published.