Caramel Gingerbread Cheesecake Bars
Serves 10 people
Creamy cheesecake bars layered with Barker's Professional Caramel Gingerbread Filling for a festive combination of smooth caramel and warming spice.
By Barker's
Ingredients
Base
- 300 g Spiced biscuits (gingernuts or caramel spiced)
- 125 g Butter, melted
Filling
- 250 g White chocolate, roughly chopped
- 500 g Cream cheese, at room temperature
- 90 g Barker's Professional Caramel Gingerbread Filling
Topping
- 4-6 Tbsp Barker's Professional Caramel Gingerbread Filling
Method
- Grease and line a 20cm x 30cm rectangular slice tin. Crush biscuits to fine crumbs. Combine with melted butter and press evenly into base of tin. Refrigerate.
- In a heatproof bowl, microwave chocolate on medium-low in bursts of 30 seconds, stirring in between, until melted and smooth. In a separate bowl, beat cream cheese until smooth. Add one third of melted chocolate and mix in.
- Beat in remaining chocolate and Barker's Professional Caramel Gingerbread Filling. Add cream. and whip until soft peaks form. Pour mixture onto biscuit base and smooth top.
- Dollop Barker's Professional Caramel Gingerbread Filling over cheesecake and using a skewer or flat bladed knife, create a swirl pattern. Refrigerate 6 hours, or overnight.
- Carefully remove cheesecake from tin and slice into bars or squares. Keep refrigerated - they keep well for 3 days.
