Ingredients

Cookie Base

• 1 1/2 cups cookie crumbs (Digestive, savoiardi, or graham cracker crumbs work well)
• 1/4 cup butter, melted

Cheesecake Filling

• 8 ounces cream cheese, at room temperature
• 3/4 cup powdered/icing sugar
• 3/4 teaspoon vanilla extract
• 1 cup whole/whipping cream
• 1/4 cup toffee bits
• 1 tablespoon gelatine
• 2 tablespoons milk

Topping

• Caramel sauce, to taste
• 1 cup broken chocolate caramel bars

Directions

1. Prepare the Base:
   1. Combine the cookie crumbs and melted butter.
   2. Press this mixture down on the bottom of a 7-8 inch springform cake pan.
   3. Chill in the refrigerator for 20-30 minutes to set.
2. Cheesecake Filling:
   1. In a mixing bowl, beat the cream cheese, sugar, and vanilla until creamy.
   2. In a separate bowl, beat the cold cream until stiff peaks form.
   3. Dissolve the gelatine in milk over low heat, then mix it with a portion of the cream cheese mixture.
   4. Fold this into the remaining cream cheese mixture.
   5. Finally, fold the cream cheese mixture into the whipped cream, adding the toffee bits for that extra crunch.
3. Assemble:
   1. Pour the filling over the chilled cookie base, smoothing the top with a spatula.
   2. Refrigerate for 4-5 hours, or overnight, to ensure it sets perfectly.
4. The Finishing Touch:
   1. Before serving, drizzle with caramel sauce and sprinkle the broken chocolate caramel bars over the top for a decadent finish.

Serving Suggestions

This cheesecake is a showstopper on its own, but if you’re looking to elevate it further, consider serving it with a dollop of whipped cream or a side of vanilla ice cream. Each bite promises a delightful crunch from the toffee bits, a smoothness from the cheesecake filling, and a rich, gooey sweetness from the caramel and chocolate topping.

Nutritional Information

Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: 461 kcal per serving
Servings: 8

1 x 397 g kondensmelk
1 x 250 ml vars room
250 ml brandewyn
5 ml gliserien
5 ml karamel-geursel
5 ml kitskoffiekorrels, opgelos in bietjie kookwater
5 ml kakao, opgelos in ‘n klein
bietjie kookwater

Plaas al die bestanddele in ‘n mengbak en klits tot goed gemeng.
Giet uit in ‘n skoon fles of bottel, draai die deksel toe en plaas in die yskas tot benodig.
Lewer 500 ml likeur.