Pecan Pie Cheesecake

Over the past couple of weeks the weather here in UK has regressed to it’s favourite state; dark, cold and foggy. While this sadly means we must mourn the loss of that unseasonably mild Autumn, it also means we have legit excuses to eat some pretty amazing food; think pies, tarts, puddings and roasts. Yes, that miserable UK weather is sounding a lot better now isn’t it?

With this in mind, I found myself thinking about lot’s of toffee based bakes on my commute the other day (I know, calm down), and decided I would try out transforming the classic pecan pie into a cheesecake. It turned out really well so here is the recipe!

cheesecake-2

Ingredients:

For the base: 150g digestive biscuits, 150g pecan nuts, 100g melted butter, 1tsp cinnamon, 2tsp caster sugar

For the filling: 700g cream cheese, 100g icing sugar, 1tsp vanilla paste, 300ml double cream, 200ml Carnation caramel, large pinch salt

For the topping: 50ml maple syrup, 50g dark brown soft sugar, 50g butter, 50ml double cream, 100g toasted pecans, pinch sea salt

cheesecake-1

Method:

  1. Grease and line a spring form cake tin.
  2. For the base of the cheesecake, blitz the biscuits down to a crumb in a food processor. Add the pecans, sugar and cinnamon then blitz again. Once you have a course sandy texture add the melted butter and blitz once more until well combined. Pour into the tin and press down with the back of a spoon. Chill while you make the filling.
  3. For the filling, whisk together the cream cheese, vanilla and icing sugar until smooth. In a separate bowl whisk together the double cream and salted caramel sauce until medium peaks form.
  4. Fold the caramel cream into the cream cheese mixture. Once well combined, pile onto the biscuit base and smooth out. Chill for 2 hours (minimum) to set.
  5. While your cheesecake is setting, prepare the topping. Simply place the maple syrup, brown sugar, butter and salt in a saucepan and melt together. Once melted, bring to the boil and remove from the heat then add the double cream and mix. Set aside to cool.
  6. Once the cheesecake is set, arrange the pecans all over the surface (as with a traditional pecan pie). Pour the maple sauce all over the top of the pecans then sprinkle with a final flourish of sea salt. Chill for one hour then slice up and serve.

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