Desserts and sweets
Pecan pie cheesecake
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65 min
Serves 8 - 10
General
Ingredients
- For the cheesecake base For the cheesecake base
- 1 1/2 cup digestive cookies (crushed) 360 ml digestive cookies (crushed)
- 3 tbsp unsalted butter 44 ml unsalted butter
- For the cheesecake For the cheesecake
- 8 oz cream cheese (225 g; softened) 225 g cream cheese (225 g; softened)
- 1 egg 1 egg
- 1/3 cup sugar 80 ml sugar
- 2 tbsp heavy whipping cream 30 ml heavy whipping cream
- 1 tsp vanilla essence 4.9 ml vanilla essence
- 1 1/2 cup pecans (roughly chopped) 360 ml pecans (roughly chopped)
- 1/4 cup sugar 60 ml sugar
- 2 eggs, slightly beaten 2 eggs, slightly beaten
- 2/3 cup light corn syrup 160 ml light corn syrup
- 1/2 tsp vanilla essence 2.5 ml vanilla essence
Method
Combine the cookie crumbs and butter until smooth and press onto the bottom of a 9 inch springform pan.
Preheat oven to 375 degrees F (190 degrees C).
Add the cream cheese, egg, whipping cream, sugar and vanilla essence in a bowl and beat using an electric mixer on medium speed until light and fluffy.
Empty the cheese mixture into the springform pan and spread evenly. Top the cheese mixture with the pecans.
In a bowl add the sugar, eggs, corn syrup and vanilla essense and mix well. Pour over the pecans and bake for 40 to 45 minutes.
Remove from the oven and refrigerate for 5 to 6 hours before serving.
Preheat oven to 375 degrees F (190 degrees C).
Add the cream cheese, egg, whipping cream, sugar and vanilla essence in a bowl and beat using an electric mixer on medium speed until light and fluffy.
Empty the cheese mixture into the springform pan and spread evenly. Top the cheese mixture with the pecans.
In a bowl add the sugar, eggs, corn syrup and vanilla essense and mix well. Pour over the pecans and bake for 40 to 45 minutes.
Remove from the oven and refrigerate for 5 to 6 hours before serving.
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