In response to popular demand let me set out for you the secret to the Spiced Maple & Pecan Cheesecake Bars that went down a storm at a wee function in town the other night. Sadly no pictures, but the aftertaste…
Anyway, as always we start with what you need:
250g ginger nut biscuits; 140g salted butter, melted; 200g pecans; 750g cream cheese; 300ml soured cream; 275ml maple syrup; 130g light muscovado sugar; 3 medium eggs; 2 tsp vanilla extract; 4 tbsp plain flour; 2 tsp ground cinnamon; 1/2 whole nutmeg, grated; 100g salted butter; 100g pecans, roughly broken.
And here’s the four stages to yumminess:
Heat oven to 200C. Line a 20 by 30cm brownie tin with baking paper. Blitz the biscuits to fine crumbs, adding the melted butter and the pecans. Blitz again until well combined with the pecans finely chopped but still with some texture. Tip into the baking tin and press to an even and compact layer. Bake for 10 mins, then set aside to cool.
Beat the cream cheese and soured cream in a large bowl until smooth and combined. Add 150ml maple syrup, 85g sugar, eggs, vanilla, flour and spices, and blend again until smooth. Pour onto the cooled biscuit base, put in centre of oven and bake for 15 mins.
Lower the heat to 110C and continue cooking for a further half hour. Turn the oven off and leave the cheesecake inside for an hour, then a further hour with the oven door open. Finally leave at room temperature until completely cool, then chill for at least three hours, preferably overnight.
To make the topping, melt 175ml maple syrup with the butter, the remaining muscovado sugar, and a good pinch of salt. Bubble for 2-3 mins, then stir in the chopped pecans. Leave to cool and thicken. Before serving remove the cheesecake from the tin, spoon the maple-pecan caramel over the top of the cheesecake, then cut into bars.
Enjoy with good friends. Leftovers will keep in the fridge for 3 days, but you probably won’t have any. I realise that I misread the recipe and was well short of cream cheese. Didn’t seem to detract from the finished product.