Caramel Pecan Cheesecake

Ingredients (serves 8)

• 1/2 cup plain flour, sifted
• 1/4 cup self-raising flour, sifted
• 1/2 cup brown sugar
• 2/3 cup desiccated coconut
• 100g butter, melted
• 100g whole pecans, chopped

• Caramel

• 395g can sweetened condensed milk
• 1/4 cup brown sugar
• 50g butter, chopped

• Topping

• 400g cream cheese, softened
• 1/4 cup caster sugar
• 2 eggs
• 1/4 cup sour cream

Method

1. Preheat oven to 180°C. Grease a 6.5cm-deep, 24cm (base) springform cake pan. Line base with baking paper. Combine flours, sugar and coconut in a bowl. Add butter and mix well. Press mixture into base of pan. Smooth surface using the back of a metal spoon. Place on an oven tray and bake for 10 minutes or until firm to touch. Allow to cool.
2. Make caramel Combine condensed milk, sugar and butter in an 8-cup capacity heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 3 to 5 minutes, whisking every minute for the first 2 minutes, then whisking every 30 seconds, or until caramel comes to the boil.
3. Scatter pecans over cheesecake base. Pour hot caramel over pecans and spread with a knife to cover evenly. Allow caramel to cool for 10 minutes.
4. Make topping: Place cream cheese and sugar in a food processor. Process until smooth. Add eggs and sour cream. Process to combine.
5. Reduce oven to 170°C. Pour topping over caramel. Bake cheesecake for 30 to 35 minutes or until just set. Turn off oven. Allow cake to cool completely in oven with door ajar. Refrigerate for 3 hours or until cold. Release cake and transfer to a plate. Cut into wedges and serve.