CARAMEL CHEESECAKE – SLOW COOKER / CROCK POT
Created by No Excuses on 4, August 2025
- Prep Time: 10m
Ingredients
- 140 grams Marie or arrowroot biscuits
- 30 grams melted butter
Cheese cake filling:
- 2 x packs 250g – 280g cream cheese
- 2 large eggs
- 1 teaspoon vanilla essence
- 3/4 can of caramel sauce (either Nestle Top 'n' Fill Caramel or make your own from a tin a sweetened condensed milk – which is much cheaper)!
Instructions
- Place 140g biscuits into a blender for a few seconds, then add the melted butter.
- Press the biscuit mixture into a lined springform cake tin.
- Either in a mixer or blender, mix the filling ingredients until smooth and combined.
- Pour into the springform cake tin, then place into a HOT slow cooker/crockpot.
- Cook for 2.5 to 3 hours on HIGH setting.
- Cheesecake is cooked when it has a slight wobble in the middle.
- Leave to cool completely.
- When cool, slightly melt the leftover caramel sauce (either placing tin in HOT boiling water or pour the caramel into a microwave container).
- Spread caramel in the centre area of the cheesecake and top with while chocolate or chocolate caramels, Cadbury flake etc
How to make caramel sauce from sweetened condensed milk HERE
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