Maple caramel crunch cheesecake recipe with secret honeycomb spices from My Secret Kitchen

Maple caramel crunch cheesecake recipe with secret honeycomb spices from My Secret Kitchen
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Method

  1. Grease and line a deep-sided loose-bottomed flan tin.
  2. In a medium saucepan, melt the butter and add the crushed digestive biscuits and pecans. Mix together thoroughly and then spoon the biscuit crumbs into the flan tin.  Spread out evenly, making sure some of the biscuit crumbs line the sides of the tin. Chill until needed.
  3. Meanwhile, whisk together the cream cheese, sugar, maple caramel sauce and 1 tsp honeycomb spices. Fold in the whipped cream. Spoon onto the base and leave to set for 2 hours.
  4. When ready to serve, sprinkle with remaining honeycomb spices and drizzle with caramel sauce (and maybe even a few large chocolate buttons, as shown!)

My Secret Kitchen's Maple Caramel Sauce and Secret Honeycomb Spices are available from www.mysecretkitchen.co.uk, RRP £5.99/200g and £4.49/70g

Look out for more fab recipe ideas in every issue of Yours, out every fortnight.

Tip

Secret Honeycomb Spices are available from mysecretkitchen.co.uk, £4.49/70g.

Ingredients

125g (41/4oz) unsalted butter
200g (7oz) digestive biscuits, crushed
150g (5oz) pecans, crushed
400g (13oz) cream cheese
100g (31/2oz) caster sugar
65g (21/2oz) maple caramel sauce
200ml (7fl.oz) double cream, whipped
2 tsp Secret Honeycomb Spices (see top tip)

Notes

Time: 2 1/2 hours, including chilling time
Serves: 8-10
Nutrition: Not available