https://www.philly.com.au/recipe/butterscotch-cheesecake/

Back

Butterscotch Cheesecake

Butterscotch Cheesecake
15 Mins
Prep time
65 Mins
Cooking time
Serves 10

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
  • 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

How to make it

  1. COMBINE biscuit crumbs, nuts and butter in a bowl. Press into base of a lined and greased 20cm spring form pan; chill.
  2. 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.
  3. 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.
More recipes you will love
Mile End Bagels
Mile End Bagels
Egg-topped mini PHILLY cheesecakes
Egg-topped mini PHILLY cheesecakes
PHILLY Lamingtons
PHILLY Lamingtons
PHILLY Berry and Muesli Cups
PHILLY Berry and Muesli Cups