Butterscotch pecan cheesecake

The trouble with baking cakes is that I always end up eating them. And nobody needs a whole cheesecake to themselves (especially this one, which contains a criminal amount of Philadelphia). Even if I somehow limit myself to just a slice, the rest taunts me from the fridge, gradually disappearing in sneaky spoonfuls until: Ooops…I appear to have eaten the whole thing!

So when Dunc had friends for dinner last Friday, I figured a crowd of hungry blokes was a good excuse to make something indulgent that would be polished off fast enough to safeguard my waistline. (As it was, the cake turned out pretty rich – though in a good way – so it even outdid four ravenous men. It was still fresh enough two days later to double up as afters for Sunday lunch.)

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