Pecan pie cheesecake bars

12 servings Cooking: 45 mins By Food24
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Ingredients (15)

For the 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 vanilla — essence
375 ml pecan nuts
for the cheesecake layer:
250 ml cream cheese — at room temperature
80 ml yoghurt — double cream
125 ml treacle sugar
2 eggs — large
5 ml 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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