Thursday, 15 September 2011

Butterscotch Pecan Cheesecake

Today I have a quick post for you with a recipe for Butterscotch Pecan Cheesecake.It's hard trying to find time to update the blog with recipes during the week when I have school and homework,so at the moment I'm really just posting whenever I can.I made this cheesecake last weekend for a relative who was coming to visit.I knew they had a particular soft spot for cheesecake and there was a bunch of cheesecakes I'd been wanting to try.I have made many cheesecakes before but this was the first time I made a baked one.Im delighted I finally decided to make a baked one as I love the texture of a baked cheesecake.This recipe caught my eye,butterscotch and pecans-what's not to like?
I read the recipe and realised that although a simple enough cheesecake to make,it was time consuming.To be honest this cheesecake would really have to be made the day before you actually want to eat it,or at least very early that morning.But if you keep that in mind then this really is a very easy cheesecake to make.
The cheesecake begins with a regular biscuit crumb crust.The filling is a combination of cream cheese,sugar,egges and chopped pecans.The glaze combines butter,light brown sugar,milk,vanilla essence and icing sugar to create that delicious butterscotch flavour.
I thought this cheesecake wasy quite tasty.The pecans were a nice crunchy contrast to the smooth creamy filling and the glaze delivered with a real butterscotch flavour.One thing which I noted is that I think I may have baked the cheesecake for slightly too long.The recipe stated the the middle should have a slight wobble when it was cooked and looking back now I'm pretty sure there was no wobble in the centre of mine when I took it out of the oven.Overbaking the cheesecake made the filling suffer slighly I think,making it more dense and less creamy than I would have liked.Also I think I should have whisked the glaze for slightly longer to make it smoother.If it was smoother I think it would have set nicer on the cheesecake and gave it a more polished finish(So if your being put off by my rather useless photography skills,please don't be-I promise it looks better in the picture in the book!).

For The Biscuit Base
220g(8oz)digestive biscuits
100g(3 1/2oz)melted unsalted butter

Cheesecake Filling
700g(1 1/2 lb)full fat cream cheese e.g.Philadelphia
120g(4oz)caster sugar
1 tsp vanilla essence
3 large eggs
80g(3 oz)pecans,finely chopped plus 10-12 pecan halves to decorate

Butterscotch Glaze
60g(2oz)unsalted butter
45g(1 1/2 oz)soft light brown sugar
2 tbsp whole milk(I used skimmed)
120g(4oz)icing sugar
1 tsp vanilla essence

One 20cm(8in)diameter spring form cake tin

1.Line the base of the cake tin with baking parchment then,in a food processor,whiz the digestive biscuits into fine crumbs using the blade attachment.This could also be done by placing the digestive biscuits in a bag and bashing with a rolling pin.
2.Place the biscuit crumbs in a bowl,add the melted butter and mix together with a spoon.Pour the buttery crumbs into the lined cake tin and press them into the base of the tin.Place in the fridge for 20-30 minutes to cool and set.
3.Meanwhile,preheat the oven to 160(320F) Gas mark 3 and prepare the cheesecake topping.
4.Using a hand held electric whisk or a freestanding mixer with the paddle attachment,mix together the cream cheese,sugar and vanilla essence on medium speed until smooth.Add the eggs one at a time,mixing thoroughly after each addition and scraping down the sides of the bowl.Stir in the chopped pecans by hand and then pour the cheesecake mix onto the chilled biscuit base.
5.Wrap the cake tin in foil(I did a couple of layers)this prevents water from the water bath getting into the cheesecake.Place the wrapped cake tin in the roasting tin and fill the tin with water to about 5mm(1/4 in)from the top of the cake tin.This creates a water bath for the cheesecake to bake in,which will prevent the top from cracking while it bakes.Place in the oven and bake for 35-40 minutes or until the cheesecake is a light golden colour,especially around the edges,firm to the touch and with only a slight wobble in the middle.
6.Allow the cheesecake to cool down at room temperature while still in the tin,and then place in the fridge to set for a few hours.
7.When the cheesecake is fully chilled make the butterscotch glaze.Put the butter,sugar and milk in a small saucepan and bring it to a boil.Remove from the heat,stir in the icing sugar and vanilla essence,then whisk until the glaze is smooth.
8.Pour the glaze on top of the cheesecake and decorate using the pecan halves.Place in the fridge to set for a few hours or overnight if possible.Remove from the cake tin before serving.

P.s. The winner of last years Great British Bake Off,Edd Kimber,has just released his new book.I got it delivered the other day and it looks great!Expect to be seeing a few of his recipes being tried here in the next few weeks :)


  1. A great cheesecake flavor. Love the idea of a butterscotch glaze.

  2. Yeah the combination of the nuts and butterscotch was lovely.