Quick & Easy

Butterscotch pecan cheesecake

This decadent cheesecake has a chocolate cookie crust, creamy filling with roasted pecans and a sweet butterscotch topping. Delicious with a glass of cold milk.
butterscotch pecan cheesecake
3H 45M


Butterscotch topping


1.Preheat oven to 160°C (140°C fan-forced).
2.Process biscuits until fine. Add butter, process until combined. Press mixture over base of 20cm springform tin. Place tin on oven tray; refrigerate 30 minutes.
3.Make filling by beating cheese, extract and sugar in medium bowl with electric mixer until smooth; beat in eggs. Stir in flour and nuts.
4.Pour filling into tin; bake about 45 minutes. Cool cheesecake in oven with door ajar.
5.Make butterscotch topping by heating ingredients in small saucepan until smooth.
6.Spread topping over cheesecake. Refrigerate 3 hours or overnight.

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