Ingredients
250g shortbread biscuits, crushed
75g pretzels, crushed
135g butter, melted
450g cream cheese
100g icing sugar
1 teaspoon vanilla extract
150g Top 'n' Fill
1 teaspoon salt flakes
300ml double cream
Caramel popcorn to serve
Salted pretzel pieces to serve
Caramel sauce to drizzle
Method
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Put shortbread biscuits and pretzels in a large bowl and add butter. Stir to combine.
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Press mixture into the bottom of a greased non-stick springform 22cm round cake tin, using the back of a spoon to press down firmly. Refrigerate.
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In a large bowl, add cream cheese, icing sugar and vanilla extract. Beat with electric hand mixer until well combined. Add Top 'n' Fill and beat again to combine. Add salt and cream and beat to combine one last time.
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Spoon mixture into cake tin, on top of biscuit base and smooth out form an even layer. Refrigerate cake overnight. Once set, top with caramel popcorn and salted caramel pieces. Slice and cake and drizzle with caramel sauce to serve.
