Baking ‘FEVER’ishly—pecan pie cheesecake bars

2019-02-27 06:01
PHOTO: food24

PHOTO: food24

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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 minutes)

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 minutes 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 for two minutes.

Allow it to cool for 15 minutes.

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 for 30 minutes.

Allow the dessert to cool in the dish and then refrigerate for at least one 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.

— Food24.


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