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“Of all the books in the world, the best stories are found between the pages of a passport.”

Pecan Nut Cheesecake

This Pecan Nut Cheesecake is sure to be the talk of the party.

A smooth, creamy, baked cheesecake topped with a decadent layer of crunchy pecans and drizzled with a rich caramel sauce. Don’t worry about storing instructions, there won’t be leftovers 😉

 

Cheesecake base

2 1/2 cups crushed ginger biscuits
1/2 cup chopped pecans
1/2 cup melted butter

 

Cheesecake filling

4 x 250g cream cheese
1 1/2 cup brown sugar
1/4cup + 1 tsp cake flour
4 eggs
1 cup sour cream
2 tsp
1/2 tsp salt

Using a paddle attachment beat the cream cheese in medium gradually add the sugar and continue to beat, add the eggs one at a time then add the rest of the ingredients. Make sure it’s well blended, but don’t overmix (this will result in a cracked cheesecake)

Cover loosely with foil. Bake for 11/2 – 2hrs on 130-140.

 

Caramel Topping

1 cup sugar
1/3 cup water
2 tbsp butter
3/4 cup cream
1 tsp vanilla
Prepare your caramel, serve on the side or pour over your cheesecake.

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