A tub of cream cheese lay in the fridge – I bought it to make a sauce for my pasta… Yea, you guessed! That didn’t happen.
So, I could only think of a cheesecake… Ok, you got me… I wanted something sweet and yummy (a dessert)! I am aware that there are loads of other things to do with cream cheese.
Something different to my usual cheesecake recipe is what I searched for. I stumbled across a heavenly picture and more than 1 dessert in itself! No, I’m not joking – PECAN PIE CHEESECAKE!!! OMW! Be so prepared to just drool…Crunchy biscuit base, pecan pie filling, soft cheesecake, caramel topping and a load of nuttiness. I don’t think it gets any better than that!
There are a few added steps to this recipe, each very, very worth your while. I have added notes at the end – please ensure you read it before attempting this recipe. The steps are easy so don’t shy away just because it looks too long! I promise you gonna love this… And so will your guests!
1/2 packet tennis biscuits, crushed
1Tblsp light brown sugar
50g melted butter
Preheat oven to 180 degrees.
Biscuits can be placed in a food processor to make the crumbs. Combine the crumbs and brown sugar.
Add the melted butter, stirring to combine. Press evenly into the bottom and up the side of a small springform pan. Bake for 3 minutes. Let Cool.
PECAN PIE FILLING:
1/3 cup granulated sugar
1/4 cup golden/maple syrup
25g butter, melted
1 large egg, lightly beaten
1/2 cup pecans, chopped
1/2 teaspoon vanilla extract
In a saucepan, whisk the above ingredients and bring to a boil the over medium-high heat, stirring well. Reduce heat, and simmer stirring constantly until thickened. Watch it carefully, it burns quickly. Pour into prepared crust and set aside.
250g cream cheese, softened
1/3 cup + 1Tblsp light brown sugar
1 heaped Tblsp flour
1 large egg
1/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
Bake at 170 degrees. Beat the cream cheese until creamy. Add the brown sugar and flour beating until fluffy. Add egg beating just until combined. Stir in cream and vanilla. Pour the cheesecake mixture over the pecan filling.
Bake for 30 – 45 minutes or until set but wobbly in middle. If it looks like the middle has a dip – don’t worry too much – the dip evens out and settles during the resting time.
Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
Remove and run a knife around edges of cheesecake to release sides.
Let cool completely.
For the Garnish:
1/4 can caramel treat/topping
1/4 cup chopped pecans
Put caramel into a microwave safe bowl and heat on high until it bubbles.
Spread on the top of the cheesecake to the sides but not over. Sprinkle with pecans.
Store in refrigerator overnight.
– everyone’s oven is different. You know your oven best – cooking time will vary.
– Your cheesecake is done when the middle is wobbly but the sides have set. My cooking times are a guide.
– the resting time in the oven is very important – the cheesecake will continue to bake with the heat and will settle itself.
– don’t over bake it as the pecan filling can harden more than it needs to.
– you don’t have to use tennis biscuits, any digestive biscuit will work. The original recipe calls for vanilla wafers and uses half the amount of butter.
– this recipe has been divided and adapted to make a small cheesecake which could serve 8 people.
Recipe: adapted from Lady behind the curtain