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What you need
1 cup sweet biscuit crumbs
1/4 cup mixed nuts (hazelnuts, almonds), finely chopped
70g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1 cup brown sugar
1 tablespoon brandy (optional)
1 teaspoon vanilla essence
1/2 cup sugar
2 tablespoons water
1 cup mixed nuts (hazelnuts, blanched almonds), extra
How to make it
COMBINE biscuit crumbs, nuts and butter in a bowl. Press into base of a lined and greased 20cm spring form pan; chill.
BEAT PHILLY and sugar using an electric mixer until smooth. Add eggs, brandy and vanilla essence and beat well. Pour mixture into prepared base and bake at 160°C for 50 minutes. Allow to cool in oven with door ajar. Chill for 2 hours.
STIR sugar and water over gentle heat without boiling until sugar is dissolved. Boil without stirring for 6 - 8 minutes or until toffee is golden. Place nuts on a baking paper lined tray. Pour toffee over, allow to set. Break into pieces and sprinkle over cake on serving.
Recipe or Meal Type
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