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.