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NUTTYLICIOUS CHEESECAKE

Ingredients:

Crust

1-1/4 cups MAGNOLIA ALL PURPOSE FLOUR
1/4 cup sugar
1/4 cup pili nuts, toasted and chopped
1/4 tsp iodized fine salt
1/4 tsp salt
1/2 cup MAGNOLIA GOLD BUTTER SALTED, melted
1 pc MAGNOLIA BROWN EGG, use egg yolk only

Filling

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup sugar
1 tbsp unflavored gelatin dissolved in MAGNOLIA FULL CREAM MILK
2 tbsp whiskey
1 tsp vanilla extract
1 cup MAGNOLIA ALL-PURPOSE CREAM

Topping

1-1/4 cup sugar
1/3 cup water
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/2 cup MAGNOLIA GOLD BUTTER SALTED
2 tbsp whiskey
toasted pili nuts

Procedure:

Crust:
  1. Preheat oven to 350°F. Combine flour, sugar, pili nuts and salt. Cut in butter and egg yolk. Press mixture into the bottom of a 9" spring form pan. Bake for 20 minutes. Cool.
Filling:
  1. To prepare the filling, beat cream cheese and sugar until well blended. Meanwhile, heat the gelatin and milk over low heat until gelatin is dissolved.
  2. Pour gelatin mixture in thin stream while continuously beating cream cheese mixture. Add whiskey and vanilla.
  3. In another bowl, whip cream until double in volume. Fold into the cream cheese mixture. Pour over baked crust. Chill until set.
Topping:
  1. To prepare the butterscotch topping, heat sugar and water in a heavy saucepan. Stir occasionally until sugar is dissolved.
  2. Increase the heat and boil without stirring until golden brown in color, about 8 minutes.
  3. Lower heat and add cream. Stir continuously until blended then stir in the butter.
  4. Cool slightly and add whiskey. Stir continuously to cool mixture.
  5. Pour over chilled cheesecake. Top with toasted pili nuts. Chill until ready to serve.
Makes 8-10 servings.  
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