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Salted Caramel and Tim Tam Cheesecake

This decadent cake combines three of my favourite things - salted caramel, Tim Tams and cheesecake.
5 from 1 vote
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Course: Dessert
Prep Time: 3 hours 30 minutes
Cook Time: 15 minutes
Total Time: 3 hours 45 minutes
Servings: 12
Author: Swah

Ingredients

Base

  • 250 g packet of Tim Tams crushed (I used dark chocolate)
  • ½ cup desiccated coconut
  • 100 g butter melted

Filling

  • 500 g cream cheese room temperature
  • ¾ cup – 1 cup icing sugar to taste
  • 200 ml double cream
  • 1/2 cup salted caramel

Ganache

  • 115 grams dark chocolate chopped
  • cup double cream
  • 1 tsp butter

Topping

  • 1/2 cup salted caramel
  • A few crushed Tim Tams

Instructions

Base

  • In a food processor, finely crush the Tim Tams. Add coconut and melted butter and pulse until combined.
  • Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.

Filling

  • Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
  • Add in the double cream and beating until smooth and creamy.
  • Pour the salted caramel over the top and use a skewer or chopstick to gently swirl through the cheesecake.
  • Pour onto the cooled biscuit base and put in the fridge to set for at least 3 hours,

Ganache

  • Bring the cream and butter to boil in a small saucepan over medium heat.
  • Pour the hot cream mixture over the chocolate and stir until smooth and glossy.
  • Pour the ganache over the cheesecake and return it to the fridge to set.

Topping

  • To serve, release the cheesecake from it’s springform pan and serve on a cake stand or nice plate. It is best served at room temperature.
  • Drizzle the remaining 1/2 cup of salted caramel over the top of the cheesecake, allowing it to drip over the edges, and finish off with some Tim Tam shards.