Funny/Cute/Pretty

Caramel Pecan Cheesecake

So here, as promised, is the recipe for the delicious Caramel Pecan Cheesecake...

Caramel Pecan Cheesecake

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

Directions:

• Preheat oven to 180*C. Grease a 6.5cm deep, 24cm (base) springform cake tin (I used a big rectangular baking dish and made it a slice instead). Line base with baking paper.
• Combine flours, sugar and coconut in a bowl. Add butter and mix well. Press mixture into base of tin. Smooth surface with the back of a metal spoon. Place on an oven tray and bake for 10mins or until firm to touch. Leave to cool.
• Make Caramel: Combine sweetened condensed milk, sugar and butter in an 8 cup capacity, microwave safe bowl. Microwave on HIGH (100%) for 3 to 5mins, whisking every minute for the first 2mins then whisking every 30 secs, or until caramel comes to the boil.
• Scatter pecans over cheesecake base and pour the hot caramel over. Spread with a knife to cover evenly and allow to cool for 10mins.
• Make topping: Place cream cheese and sugar in a food processor. Process until smooth. Add eggs and sour cream and process to combine.
• reduce oven to 170*C. Pour topping over caramel. Bake cheesecake for 30-35mins or until just set. Turn off oven. Allow cake to cool completely in oven with door ajar. Refrigerate for 3hrs or until cold. Cut using a warm, dry knife and serve.

I drizzled some white chocolate over the top to add some sweetness to the cheesecake top.

Enjoy the sugar hit today because it may be the last overload for a while.... Big changes are coming and I am preparing our family for a few changes to the way we eat. I bought a great recipe book full of healthy recipes and can't wait to find some new inspiration.

We do eat quite healthily in our home, I just tend to share my sweeter recipes on here.

Keep an eye out for some new and exciting things coming this way!

Cooking With Caramel...

Caramel.

Delicious.

What more do I need to say?

Hazelnuts.

Mmm.

Cheesecake.

Mmm!

I did some serious multitasking and baked/cooked up these delicious treats the other day.

Pecan & Caramel Cheesecake Slice

Caramel Hazelnut Fudge

The fudge was not cooked long enough but it's ok, you can still eat it. You just need a spoon...

Recipe?

Nice and easy one!

Here it is:

Caramel Hazelnut Fudge

Ingredients:

395g can sweetened condensed milk

1 cup firmly packed brown sugar

125g butter, chopped

2 tablespoons glucose syrup

2 tablespoons golden syrup (I use honey)

180g white chocolate

120g dry-roasted hazelnuts, roughly chopped

Directions:

• Grease a 4cm deep, 19cm (base) square can tin. Line base and sides with baking paper, allowing a 3cm overhang on all sides.
• Place condensed milk, sugar, butter, glucose syrup and golden syrup in a heavy based saucepan over medium-low heat.
• Cook, stirring occasionally for 3mins or until combined. Increase heat to medium. Cook, stirring for 10-12mins or until thick and glossy. Add chocolate. Cook, stirring until melted.
• Working quickly, spread mixture into prepared tin. Level top with a spatula if needed. Stand for 1min then press hazelnuts into top. Set aside for 20mins to cool.
• Refrigerate overnight, or until set. Lift from pan and using a warm knife, cut in to small squares.
• Store in an airtight container in the fridge, between layers of baking paper, for up to one week.

Cheesecake recipe?

Tomorrow!

:)

Sunday