Butterscotch Cheesecake

Name: Butterscotch Cheesecake
Ingredients: 1 cup sweet biscuit crumbs; 1/4 cup mixed nuts ( hazelnuts, almonds), finely chopped; 70g butter, melted; 750g block PHILADELPHIA Cream Cheese, softened; 1 cup brown sugar; 2 eggs; 1 tablespoon brandy (optional); 1 teaspoon vanilla essence; 1/2 cup sugar; 2 tablespoons water; 1 cup mixed nuts ( hazelnuts, blanched almonds), extra

11 ingredients

12 steps

Ingredients

1 cup sweet biscuit crumbs
1/4 cup mixed nuts ( hazelnuts, almonds), finely chopped
70g butter, melted
750g block PHILADELPHIA Cream Cheese, softened
1 cup brown sugar
2 eggs
1 tablespoon brandy (optional)
1 teaspoon vanilla essence
1/2 cup sugar
2 tablespoons water
1 cup mixed nuts ( hazelnuts, blanched almonds), extra

Directions

1

Combine biscuit crumbs, nuts and butter in a bowl.
2

Press into base of a lined and greased 20cm spring form pan; chill.
3

Beat Philly* and sugar using an electric mixer until smooth.
4

Add eggs, brandy and vanilla essence and beat well.
5

Pour mixture into prepared base and bake at 160C for 50 minutes.
6

Allow to cool in oven with door ajar.
7

Chill for 2 hours.
8

Stir sugar and water over gentle heat without boiling until sugar is dissolved.
9

Boil without stirring for 6 - 8 minutes or until toffee is golden.
10

Place nuts on a baking paper lined tray.
11

Pour toffee over, allow to set.
12

Break into pieces and sprinkle over cake on serving.