Pecan pie cheesecake bars

12 servings Cooking: 45 mins



By Food24 February 21 2019
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Ingredients (15)

CRUST
1 tennis biscuits
45 ml brown sugar
80 ml salted butter — melted
for the caramel layer:
60 ml treacle sugar
60 ml cream
30 ml butter — salted
5 ml Robertson's vanilla essence
375 ml pecan nuts
for the cheesecake layer:
250 ml LANCEWOOD® Full Fat Plain Cream Cheese — at room temperature
80 ml LANCEWOOD® Double Cream Plain Yoghurt
125 ml treacle sugar
2 eggs — large
5 ml Robertson's vanilla essence
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Method:

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.



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