How toPecan Pie Cheesecake
25 steps
What you’ll need
250g
Digestive Biscuits
1tbsp
Cornstarch
1 cup
Sour Cream
200g
Pecans
85g
Brown Sugar
85g
Butter
200g
Sugar
1 tsp
Vanilla
Full lemon
Lemon Zest
Pinch
Cinnamon
1000g
Cream Cheese
5
Eggs
Pinch Of Salt
85g
Butter
2/3 cup
Heavy Cream
Blitz your cookies
1
Add melted butter to crumbs
2
Mix until all crumbs are moist
3
Press into pan and bake for 15 min at 180 C (preheated)
4
Remove and place aside
5
Meanwhile in a stand mixer beat the cream cheese until smooth
6
Add sugar, salt, and cornstarch. Mix.
7
Slowly add in one egg at a time making sure each is well incorporated
8
Add vanilla and sour cream
9
And the lemon zest
10
Pour cream cheese mixture over baked crust
11
Bake for 45-55 min at 150 C
12
While baking, prepare the topping
13
Pecans
14
Butter
15
Dark brown packed sugar
16
Melt butter
17
Add brown sugar and whisk
18
Until it bubbles
19
Add some cinnamon
20
Heavy cream
21
Pecans
22
After 45 min turn off the oven and keep the cheesecake inside for an hour
23
Run a warm knife and try not to break the cake like I did. (Also don’t use this pan)
24
Once it cools down add topping
25
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