butterscotch pecan cheesecake
Pecans and Butterscotch have never really appealed to me, but somehow this recipe did…
I have never ever made a cheesecake before, shock horror, and so I have no idea whether or not this is going to set. Not only that, but I screwed up my oven timer melting butter for the banana cake I was making simultaneously and so I have no idea how long I baked it for. Stay tuned for is it set… /edit: it set perfectly 
butterscotch pecan cheesecake (adapted from Australian Women’s Weekly Cheesecakes)
base
150g plain chocolate biscuits
50g melted butter
filling
500g cream cheese
1 tsp vanilla extract
3/4cup (165 grams) caster sugar
2 eggs
1tbsp plain flour
1/2 cup (60 grams) pecans, chopped finely
topping
1/3 cup (75 grams) brown sugar
40g butter
1tbsp cream
Preheat oven to 160°C (140°C fan forced).
Process biscuit until fine. Add butter, process until combined. Press mixture over base of 20cm spring-form tin.
Make filling by beating cheese, vanilla extract and sugar in a bowl until smooth. Beat in eggs, stir in flour and pecan nuts.
Pour filling into tin, bake approximately 45mins. Allow to cool down in oven with door ajar.
Make butterscotch topping by heating all ingredients in a soucepan till smooth. Spread topping over cheesecake. Refridgerate at least 3hrs or overnight.
Serves 8.
