BFTP – Blast From The Past
It’s been a crazy, laptop-less week here in our house. It’s amazing how many little chores I crossed off my to-do list without my favourite electronic distraction. I made it less than a week without replacing it though… it’s crazy how ‘roughing it’ these days means having to go down a flight of stairs to use a desktop computer.
I don’t have too many more of these older recipes left kicking around, but who knows, as I get all of my pics transferred over to the new laptop I might find some. This is a cheesecake that I made for last year’s Boxing Day Dinner dessert. It was a different cheesecake to me as it used a can of sweetened condensed milk, but it was incredible and very festive. Thinking back if I’d dipped the pecans in chocolate and had some chocolate sauce on the serving plates, it would have been very ‘Turtle’ like 🙂 The top of this cheesecake wasn’t cracked, but I decided to add some of the extra caramel topping as a swirl and it didn’t work out how I planned… live and learn!
1/2 cup (125 mL) butter, melted
1/2 cup (125 mL) caramel or butterscotch flavoured topping sauce
1 cup (250 mL) chopped pecans
3 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
1 tsp (5 mL) vanilla extract