Drousy’s Caramel Choc Chip Cheesecake
Now, this is indulgence! This caramel choc chip cheesecake won a prize in the Great Aussie Camp Oven Cook Up – and deservedly so!!
- 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
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.
Warm or cold, and with whipped cream is also yummy!
Check out more fantastic recipes and photos on our Facebook page!