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Yields:
10 - 12 serving(s)
FOR THE FILLING
- 500 g
(1lb 2oz) full-fat cream cheese
- 100 g
(3 ½oz) icing sugar
- 50 g
(2oz) Caramel dessert sauce
- 200 ml
(7 fl oz (⅓ pint)) double cream
TO DECORATE
- 25 g
(1oz) pretzels
- 100 g
(3 ½oz) toffee popcorn
Caramel dessert sauce, to drizzle
butter, melted, plus extra to grease
- Step 1
Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin with baking parchment.
- Step 2
Whiz the biscuits and pretzels in a food processor until they are finely crushed – alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of prepared tin using a spoon and chill until needed.
- Step 3
Whisk the cream cheese, icing sugar and caramel sauce until smooth.
- Step 4
In a separate bowl whip the double cream, then fold into the cream cheese mixture.
- Step 5
Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
- Step 6
When ready to serve, Unclip the tin and slide off the parchment on to a serving plate. Peel off parchment around sides. Decorate with pretzels and popcorn, drizzle with caramel sauce and sprinkle over a pinch of sea salt flakes.
GH Tip
Clip the base of your springform tin in the wrong way round, so the raised lip is at the bottom of the tin (that way, you won't have to lift the cheesecake out over the lip when you come to serve it). Lay a sheet of parchment larger than the base into the tin, then carefully clip the paper-covered base back into the tin so the paper is stretched tightly over the base and any overhang is pulled underneath the join.
To slice the cheesecake neatly, gently push the topping aside slightly before cutting so you can cleanly cut through the filling.
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Per Serving:
- Calories: 426
- Fibre: 1 g
- Total carbs: 32 g
- Sugars: 18 g
- Total fat: 31 g
- Saturated fat: 18 g
- Protein: 5 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
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