Name: Butterscotch pecan cheesecake
Prep time: 180 min
Cook time: 45 min
Total time: 225 min
Yield: 8
Ingredients: 150 gram plain chocolate biscuits; 50 gram butter, melted; 500 gram cream cheese, softened; 1 teaspoon vanilla extract; 3/4 cup (165g) caster sugar; 2 eggs; 1 tablespoon plain flour; 1/2 cup (60g) roasted pecans, chopped finely; Butterscotch topping; 1/3 cup (75g) firmly packed brown sugar; 40 gram butter; 1 tablespoon cream

Butterscotch pecan cheesecake

This decadent cheesecake has a chocolate cookie crust, creamy filling with roasted pecans and a sweet butterscotch topping. Delicious with a glass of cold milk.

Serves 8

Prep

Cook

45M

Total

3H 45M

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Ingredients

150 gram plain chocolate biscuits

50 gram butter, melted

500 gram cream cheese, softened

1 teaspoon vanilla extract

3/4 cup (165g) caster sugar

2 eggs

1 tablespoon plain flour

1/2 cup (60g) roasted pecans, chopped finely

Butterscotch topping

1/3 cup (75g) firmly packed brown sugar

40 gram butter

1 tablespoon cream

Method

1.Preheat oven to 160°C (140°C fan-forced).

2.Process biscuits until fine. Add butter, process until combined. Press mixture over base of 20cm springform tin. Place tin on oven tray; refrigerate 30 minutes.

3.Make filling by beating cheese, extract and sugar in medium bowl with electric mixer until smooth; beat in eggs. Stir in flour and nuts.

4.Pour filling into tin; bake about 45 minutes. Cool cheesecake in oven with door ajar.

5.Make butterscotch topping by heating ingredients in small saucepan until smooth.

6.Spread topping over cheesecake. Refrigerate 3 hours or overnight.

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