Ingredients Checklist
- 2 Aunty Kath’s Choc Chip Dough
CHEESECAKE
- 500g cream cheese, at room temperature
- 120g sour cream, at room temperature
- 150g caster sugar
- 2 tbsp flour
- 2 large eggs
- 8 tbsp salted caramel
PRETZEL PRALINE
- 100g pretzels
- 150g caster sugar
Instructions
- Divide each dough log into 8 pieces and bake according to packet instructions (increase the baking time by 10 minutes as the cookies are larger than those in the instructions).
- Line eight 10cm springform tins and preheat oven to 180°C.
- Place cream cheese into a food processor and blitz until smooth.
- Add sour cream, sugar, flour and eggs and blitz until smooth.
- Pour the batter into the tins, add dollops of salted caramel and bake for 15 minutes or until just set. Allow to set overnight in the refrigerator.
- For praline, place pretzels in a single layer on a baking paper lined baking tray.
- Place sugar with a tablespoon of water into a small saucepan, bring to the boil and continue to cook until a deep caramel forms.
- Pour the caramel over the pretzels, set aside to cool then roughly crush using a mortar and pestle. Store in a container in the freezer.
- To assemble, remove the cheesecakes from the tins and sandwich between two cookies.
- Cookie sandwiches can be stored overnight in a container in the refrigerator.
- Just before serving, dip half the sandwich in the praline.
