Pecan pie cheese­cake

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 12 PREP AND COOK TIME 1 HOUR 20 MIN­UTES (+ REFRIGERATION TIME)

250g packet but­ter­nut snap cook­ies ½ cup (60g) al­mond meal ¼ tea­spoon ground nut­meg 125g but­ter, melted

FILL­ING

2 cups (440g) caster sugar ½ cup (125ml) wa­ter 750g cream cheese, at room tem­per­a­ture 2 eggs 1 tea­spoon vanilla ex­tract

TOP­PING

1 ta­ble­spoon but­ter, at room tem­per­a­ture ½ cup (110g) firmly packed brown sugar 3 eggs ¼ cup (60ml) maple syrup 3 cups (360g) pecans 1 Pre­heat oven to 180°C (160°C fan-forced). Line the base of a 22cm spring­form pan with bak­ing paper. 2 Process cook­ies un­til fine crumbs. Trans­fer to a large bowl; stir in al­mond meal and nut­meg. Add but­ter; mix well. Press crumb mix­ture firmly over base and about 4cm up side of pan. Place pan on oven tray; re­frig­er­ate while mak­ing Fill­ing. 3 FILL­ING Place sugar and the wa­ter in a medium saucepan. Stir over medium heat, with­out boil­ing, un­til sugar dis­solves. Bring syrup to the boil; boil, with­out stir­ring the pan, for 10 min­utes or un­til syrup has dark­ened to a golden colour. Re­move from heat and im­me­di­ately put in 250g chopped cream cheese. Be care­ful, this will cause the mix­ture to froth up. Stir con­stantly un­til the cheese is com­bined with the caramel. Beat 250g of the cream cheese in a bowl with an elec­tric mixer un­til smooth. Grad­u­ally pour in caramel, beat­ing un­til well com­bined. Add the re­main­ing cream cheese; beat un­til smooth. Beat in eggs and vanilla. 4 Pour the Fill­ing into the chilled base. Bake for 25 min­utes. 5 TOP­PING Mean­while, beat but­ter, sugar, eggs and maple syrup in a bowl un­til com­bined; stir in pecans. 6 Re­move cheese­cake from oven; gen­tly spoon Top­ping over. Bake for a fur­ther 30 min­utes or un­til the Top­ping is set. Re­frig­er­ate for 6 hours be­fore serv­ing. Suit­able to freeze. But­ter suit­able to mi­crowave.

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