Quick and So Easy......Cappuccino Cheesecake and Butterscotch Pecan Crunchies

Creamy coffee-flavoured cheesecake is baked atop a praline-inspired crust loaded with chopped pecans and brown sugar. Top with whipped cream and chocolate shavings just before serving for a spectacular dessert!

Prep Time: 15 minutes plus chilling time
Bake Time: 55 minutes
Serving: 16 servings

Ingredients:

Crust 1 cup (250mL) graham cracker crumbs
1/2 cup (125mL) chopped pecans
1/3 cup (75mL) butter, melted
3 tbsp (45mL) packed brown sugar

Cake
3 pkgs (250g each) cream cheese, softened
1 can (300mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
3 eggs
1 tbsp (15mL) instant coffee dissolved in 1 tbsp (15mL) boiling water
2 tsp (10mL) pure vanilla extract

Topping
1/2 cup (125mL) 35% cream, whipped
1 tbsp (15mL) icing sugar
2 tbsp (30mL) chocolate shavings

Preparation:

1. Preheat oven to 300ºF (149ºC). Line outside of 9” (23cm) springform pan with foil.

Crust:
2. Combine graham cracker crumbs, chopped pecans, melted butter and brown sugar. Press mixture into bottom of prepared pan.
3. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, coffee and vanilla; mix well. Pour into prepared pan.
4. Bake in preheated oven 55-60 minutes or just until centre is set. Cool on wire rack for 30 minutes. Cover and refrigerate overnight.

Topping:
5. Before serving top with whipped cream and sprinkle with chocolate shavings.

Tips:

Sprinkle with cocoa powder if you do not have chocolate shavings.

Butterscotch Pecan Crunchies

Prep Time: 10 minutes plus baking time
Preheat To: 350ºF (180ºC)
Serving: 16 squares

Ingredients:

1 3/4cups (425 mL) graham crumbs
1 3/4 cups (425 mL) crispy rice cereal
1 cup (250 mL) chopped pecans
1 cup (250 mL) butterscotch chips
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

Preparation:

1. Using wooden spoon, stir together graham crumbs, rice cereal, pecans and butterscotch chips. Stir in sweetened condensed milk until all ingredients are evenly coated (mixture will be quite stiff).
2. Press into non-stick or parchment-lined 8-inch (20 cm) square baking pan. Bake in preheated 350°F/180°C oven for 30 minutes. Cool completely in pan on wire rack. Cut into squares.