Whip up a dreamy treat to impress your guests. This creamy cheesecake is loaded with caramel and crunchy pretzels - you can't go wrong!
Serves66
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + Cooling & setting time
+ Cooling & setting time
Ingredients
50g dark chocolate, melted
8 pretzels
360g Sara Lee French Vanilla Cheesecake, thawed following packet directions
300ml thickened cream
1/3 cup (35g) caramel popcorn
Chocolate curls, to serve
Caramel sauce
20g butter
1/2 cup (110g) brown sugar
1/4 cup (60ml) thickened cream
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the caramel sauce, combine the butter, sugar and cream in a saucepan over medium heat. Cook, stirring, for 3 mins or until sugar dissolves. Bring to a simmer. Cook, stirring, for 5 mins or until the sauce thickens. Set aside to cool.
Step 2
Place the melted chocolate in a bowl. Dip half the pretzels in chocolate to coat. Place on a lined baking tray. Set aside to set.
Step 3
Place the cheesecake on a serving plate. Use an electric mixer to beat the cream in a bowl until soft peaks form. Spoon over centre of cake. Top with pretzels, popcorn and chocolate curls. Drizzle with the caramel sauce to serve.
Prep time10 mins10 minutes, + Cooling & setting time
+ Cooling & setting time
Ingredients
50g dark chocolate, melted
8 pretzels
360g Sara Lee French Vanilla Cheesecake, thawed following packet directions
300ml thickened cream
1/3 cup (35g) caramel popcorn
Chocolate curls, to serve
Caramel sauce
20g butter
1/2 cup (110g) brown sugar
1/4 cup (60ml) thickened cream
Description
Whip up a dreamy treat to impress your guests. This creamy cheesecake is loaded with caramel and crunchy pretzels - you can't go wrong!
Method
Step 1
To make the caramel sauce, combine the butter, sugar and cream in a saucepan over medium heat. Cook, stirring, for 3 mins or until sugar dissolves. Bring to a simmer. Cook, stirring, for 5 mins or until the sauce thickens. Set aside to cool.
Step 2
Place the melted chocolate in a bowl. Dip half the pretzels in chocolate to coat. Place on a lined baking tray. Set aside to set.
Step 3
Place the cheesecake on a serving plate. Use an electric mixer to beat the cream in a bowl until soft peaks form. Spoon over centre of cake. Top with pretzels, popcorn and chocolate curls. Drizzle with the caramel sauce to serve.
