Butterscotch pecan cheesecake | Women's Weekly Food
Butterscotch pecan cheesecake with a chocolate cookie crust and creamy filling. A decadent treat perfect for special occasions or enjoyed with cold milk. Serves 8.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 150 grams plain chocolate biscuits
- 50 grams butter, melted
- 500 grams 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 grams butter
- 1 tablespoon cream
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