1. Prepare the Base

Crush the biscuits until fine and mix with the melted butter until well combined.

Press the mixture firmly into a lined baking tin, making sure the base is even.

2. Prepare the Cheesecake Filling

Add the cream cheese, cream, condensed milk and vanilla essence to a food processor. Blend until smooth and creamy.

Add the eggs and flour, then blend again until everything is fully incorporated and the mixture is smooth.

3. Bake

Pour the cheesecake mixture over the prepared biscuit base.

Bake at 175°C for 40–45 minutes. The edges should be set while the centre still has a slight jiggle.

4. Chill

Allow the cheesecake to cool completely to room temperature.

Refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.

5. Finish & Serve

Once chilled, add a generous layer of caramel topping and finish with caramel popcorn.

Slice, serve and enjoy!

Watch the Recipe

Watch the video above for a step-by-step look at how to make this creamy caramel cheesecake.

Don’t skip the chilling time. Giving the cheesecake enough time to set makes all the difference when it comes to getting those clean, satisfying slices.