Pecan pie cheesecake bars
|salted butter — melted
|for the caramel layer:
|butter — salted
|for the cheesecake layer:
|full fat plain cream cheese — at room temperature
|double cream plain yoghurt
|eggs — large
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
Stir in the melted butter and press the mixture evenly onto the base of the lined
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
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
Cut into 12 bars and serve.
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.