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Pecan pie cheesecake bars


Pecan pie cheesecake bars

Ingredients 16
Servings 12
Time 40 mins + 1 hour refrigeration time

Ingredients

  • For the crust:
  • 1
    pack Tennis biscuits
  • 45
    ml
    brown sugar
  • 80
    ml
    salted butter - melted
  • For the caramel layer:
  • 60
    ml
    treacle sugar + extra
  • 60
    ml
    cream
  • 30
    ml
    salted butter
  • 5
    ml
    vanilla essence
  • 375
    ml
    raw pecan nuts
  • For the cheesecake layer:
  • 250
    ml
    plain cream cheese - at room temperature
  • 80
    ml
    double cream yoghurt
  • 125
    ml
    treacle sugar
  • 2
    large eggs
  • 5
    ml
    vanilla essence
 

Method

45 mins
 

Pre heat the oven to 180°C and line a 20cm x 20cm oven dish with baking paper.

 

For the crust, place the biscuits and sugar in a food processor and blend until fine.

 

Stir in the melted butter and press the mixture evenly onto the base of the lined dish.

 

Bake for 10 mins and allow to cool.

 

For the caramel layer, combine the treacle sugar, cream, butter and vanilla essence in a small saucepan over medium heat.

 

Bring it up to a gentle simmer and cook, 2 mins.

 

Allow it to cool for 15 mins.

 

For the cheesecake layer, combine all of the ingredients and whisk until smooth.

 

Spoon the mixture over the baked crust and smooth out the top.

 

Drizzle the slightly cooled caramel over the cream cheese mixture and scatter the nuts on top.

 

Sprinkle with a little bit of muscovado sugar on top and bake, 30 mins.

 

Allow the dessert to cool in the dish and then refrigerate for at least 1 hour or overnight.

 

Cut into 12 bars and serve.

 

TIP: These bars are perfect on their own but are also great when served with a dollop of whipped cream, some vanilla crème fraiche, vanilla custard or vanilla ice cream.

 

Read more on: caramel  |  cheesecake  |  nuts
 

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