Pecan Pie Cheesecake
What you'll need
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
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
Dark brown packed sugar
16
Add brown sugar and whisk
18
Until it bubbles
19
Add some cinnamon
20
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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