- 150g chocolate biscuits
- 50g butter, melted
- 2 eggs
- 500g cream cheese
- 1tsp vanilla essence
- 165g sugar
- 1tbsp flour
- 60g pecans
Ingredients: BUTTERSCOTCH TOPPING
- 75g brown sugar
- 40g butter
- 1tbpsp cream
Preheat oven to 160C. Grease the 20cm springform tin and line the sides and bottom with baking
paper. Place biscuits into the food processor and process until fine.
Add melted butter, process until combined. Press the mixture over the tin base.
Refrigerate 30min. Meanwhile, slightly roast the pecans in the oven and chop them finely.
Make filling by beating cheese, vanilla and sugar in medium bowl until smooth. Beat in eggs, one at
Ensure to beat the mixture well after each addition. Stir in flour and chopped pecans. Mix until
Pour the mixture into the tin. Even the surface and bake for 45mins. Cool in the oven with door ajar.
To make the butterscotch topping, place brown sugar, butter and cream in a saucepan. Heat on low
Spread topping over the cheesecake. Refrigerate 3hrs or overnight. Remove from the tin and serve.