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