Quick & Easy

Maple pecan cheesecake

maple pecan cheesecake




1.Grease deep 19cm square cake pan, line base and sides with two sheets baking paper, extending paper 5cm above edges of pan.
2.Process biscuits until fine. Add butter and process until combined. Press mixture over base of pan and refrigerate 30 minutes.
3.Make filling by sprinkling gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
4.Beat cheese and sugar in medium bowl with electric mixer until smooth, beat in cream and maple syrup. Stir in gelatine mixture.
5.Pour filling mixture into pan and refrigerate overnight.
6.Make topping. Preheat oven to 240°C (220°C fan-forced). Combine nuts and maple syrup in small bowl and spread mixture onto greased oven tray. Roast 10 minutes or until browned lightly, cool.
7.Serve cheesecake sprinkled with topping.

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