Gingerbread Caramel Cheesecake Bars

1. Grease a 20cm x 30cm rectangular slice tin and line with baking paper.

Base

1. Crush biscuits to fine crumbs. Combine with melted butter and press evenly into the base of the prepared tin. Refrigerate while you make the filling.

Filling

1. Place chocolate in a heatproof bowl and microwave on medium-low in bursts of 30 seconds, stirring in between, until melted and smooth.
2. In a separate bowl, beat cream cheese until smooth. Add one third of the melted chocolate and mix in. Beat in remaining chocolate and Barker’s Gingerbread Caramel Spread. Add cream and whip until soft peaks form.
3. Pour mixture onto the biscuit base and smooth the top.

Topping

1. Dollop Barker’s Gingerbread Caramel Spread over the cheesecake and use a skewer or flat bladed knife to create a swirl pattern.
2. Refrigerate for at least 6 hours, ideally overnight.
3. Carefully remove cheesecake from tin and slice into bars or squares.

Notes

1. Cheesecake needs to be kept refrigerated. Keeps well for 3 days.

Allergens

1. Gluten, milk and milk products.
2. Can easily be made gluten-free by using gluten free biscuits in the base.