We spent our New Years with friends from church who are due to have a baby any second — which was perfect, because we wanted a quiet night with friends. We played games, chatted about the year that was, watched the fireworks and feasted on this delicious cheesecake. It truly is amazing. Evan said he thinks it is almost the best thing I’ve ever made — high praise indeed. I can’t take the credit – it’s a Women’s Weekly recipe.
Butterscotch Pecan Cheesecake
- 150g plain chocolate biscuits (my husband couldn’t find them, so I used arrowroot)
- 60g melted butter
- 500g cream cheese (softened)
- 1 tsp vanilla
- 3/4 cup caster sugar
- 2 eggs
- 1 Tbsp plain flour
- 1/2 cup pecans chopped roughly
- 1/2 cup brown sugar
- 50g butter
- 2 T cream
1. Process your biscuits until fine, then whiz through the butter until it’s all combined. Press this firmly into the base of a springform tin, then stick in the fridge for about half an hour. You probably want to preheat your oven at this stage (160 degrees, 140 fan forced)
2. Make your filling by beating the cheese, vanilla and sugar with an electric mixer until it’s smooth. Add in the eggs and then stir in the flour and nuts.
3. Pour into springform and smooth the top. It needs to cook for about 45 minutes (although my oven is as slow as a wet week and needed about an hour until it was cooked through). The cake will look even in texture and might have a few small cracks through it. Cool the cake in the oven with the door ajar.
4. Make the topping by heating everything together in a small saucepan, stirring until smooth. If you’re like me and love butterscotch, you can add a little more of each ingredient to get a bit more sauce. I’ve made this ‘type’ of sauce plenty of times, and hardly ever use quantities. Just chuck in what you think looks about right and it’ll taste great.
5. When the cake is room temperature, pour over the butterscotch. Cover and refrigerate for at least 2 or 3 hours.