Pecan Nut Caramel Cheesecake
Ingredients:
Crust:
200 g Tennis biscuits
50 g pecan nuts
100 ml butter
Filling:
460 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
250 ml LANCEWOOD® Sour Cream
100 ml golden syrup or maple syrup
80 ml soft brown sugar
2.5 ml cinnamon
15 ml gelatine
30 ml water
Topping:
100 ml butter
160 ml dark brown sugar
2.5 ml cinnamon
80 ml cream
150 g pecan nuts
Method
Crust:- Crush the biscuits and pecan nuts until very fine.
- Mix with the butter and press firmly into the bottom of a 20 cm in diameter springform pan sprayed with non-stick spray.
Filling:- Beat the cream cheese, sour cream, golden syrup, brown sugar and cinnamon together until smooth.
- Pour the water over the gelatin and leave to stand for 10 minutes.
- Place in the microwave and microwave for 10 seconds. Stir and microwave for a further 10 seconds. Do not boil. Cool slightly.
- Add in a thin stream to the cream cheese mixture while beating continuously.
- Spoon into the prepared crust and even out. Tap the pan lightly to get rid of air bubbles.
- Cover and refrigerate for 3 – 4 hours or until set.
Topping:- Melt the butter in a pan and add the sugar. Stir until bubbling.
- Add the cinnamon and cream and stir until well combined.
- Add the pecan nuts and stir to cover. Set aside to cool.
To assemble:- Remove the cheesecake from the pan and place on a serving plate.
- Drizzle or spread the topping over the cheesecake just before serving.
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