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How to make Caramel pecan cheesecake

Yield = 8
Prep time: 3:35
Cook time: 0:50
Total time: 4:25

Ingredients

  • 1/2 cup plain flour, sifted
  • 1/4 cup self-raising flour, sifted
  • 1/2 cup brown sugar
  • 2/3 cup desiccated coconut
  • 100g butter, melted
  • 100g whole pecans, chopped

Caramel

  • 395g can sweetened condensed milk
  • 1/4 cup brown sugar
  • 50g butter, chopped

Topping

  • 400g cream cheese, softened
  • 1/4 cup caster sugar
  • 2 eggs
  • 1/4 cup sour cream

Method

  • Step 1 Preheat oven to 180°C. Grease a 6.5cm-deep, 24cm (base) springform cake pan. Line base with baking paper. Combine flours, sugar and coconut in a bowl. Add butter and mix well. Press mixture into base of pan. Smooth surface using the back of a metal spoon. Place on an oven tray and bake for 10 minutes or until firm to touch. Allow to cool.
  • Step 2 Make caramel Combine condensed milk, sugar and butter in an 8-cup capacity heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 3 to 5 minutes, whisking every minute for the first 2 minutes, then whisking every 30 seconds, or until caramel comes to the boil.
  • Step 3 Scatter pecans over cheesecake base. Pour hot caramel over pecans and spread with a knife to cover evenly. Allow caramel to cool for 10 minutes.
  • Step 4 Make topping: Place cream cheese and sugar in a food processor. Process until smooth. Add eggs and sour cream. Process to combine.
  • Step 5 Reduce oven to 170°C. Pour topping over caramel. Bake cheesecake for 30 to 35 minutes or until just set. Turn off oven. Allow cake to cool completely in oven with door ajar. Refrigerate for 3 hours or until cold. Release cake and transfer to a plate. Cut into wedges and serve.