Pecan Pie cheesecake

If you love cheesecake but can’t resist the caramel filling of a pecan pie, this recipe will be a dream come true. This American-style cheesecake is inspired by classic Pecan Pie – so popular at Thanksgiving. It combines a creamy baked cheesecake with a crunchy layer of pecans coated in a buttery, slightly chewy caramel sauce. The dessert looks impressive, tastes incredible and works just as beautifully on a festive table as it does with an ordinary afternoon coffee. Once again, I’ve discovered that the marriage of cheesecake and a classic tart is a perfect pairing. I highly recommend it.

Ingredients for the biscuit&nut base:

• 100 g digestive biscuits
• 1 teaspoon ground cinnamon
• 50 g walnuts, finely ground
• 30 g butter, melted

Place all the base ingredients in a food processor and blend until the biscuits are finely crushed and the mixture resembles wet sand. If you don’t have a processor, place the biscuits in a sturdy bag (such as a zip-lock bag) and crush thoroughly with a rolling pin, then mix with the melted butter, cinnamon and finely ground or very finely chopped walnuts.

Prepare a 23 cm round tin and line the base with baking parchment. Press the biscuit mixture into the tin and level it out. Pre-bake at 180°C for about 10 minutes, or until lightly golden. Remove and leave to cool while preparing the cheesecake filling.

Wrap the outside of the tin twice with aluminium foil – the cheesecake will be baked in a water bath.*

Ingredients for the cheesecake filling:

• 800 g full-fat or semi-skimmed curd cheese, triple-ground
• 250 ml double cream
• ¾ cup light soft brown sugar
• 3 large eggs
• 2 egg yolks
• 1 tablespoon potato starch
• 1 tablespoon plain flour
• 1½ teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• a pinch of salt

All ingredients should be at room temperature.

Place all filling ingredients (except the double cream) into the bowl of a mixer. Mix just until combined or stir with a whisk – do not overmix, as incorporating too much air will cause the cheesecake to rise and then sink. Finally, add the double cream and mix until combined. Pour the filling over the pre-baked base (it may still be warm) and level the surface.

Bake at 180°C, for 60-70 minutes in a water bath.* The baked cheesecake should be set and slightly springy on top. Leave to cool in the oven with the door slightly ajar. Then remove, run a sharp knife around the edge, release and remove the sides of the tin. Chill in the fridge for about 12 hours.

Ingredients for the pecans in caramel sauce:

• 160 g pecans
• 165 g sugar
• 45 ml water
• 90 ml double cream
• 2 teaspoons ground cinnamon
• a generous pinch of salt
• 22 g butter

Spread the pecans on a baking tray lined with parchment and toast at 150°C for 8-10 minutes.

In a small saucepan, combine the sugar and water. Bring to the boil, then reduce to medium heat and cook until the sugar dissolves completely. Continue cooking for about 5 minutes without stirring (you may gently swirl the pan) until the syrup turns light golden, then amber. Remove from the heat and carefully pour in the double cream (the mixture will foam vigorously). Add the butter, cinnamon and salt. Stir until smooth, then fold in the toasted pecans.

Remove the cheesecake from the fridge and pour over the caramel pecan topping – it will thicken quickly on the cold cheesecake (to prevent this, take the cheesecake out of the fridge slightly earlier). Slice and serve.

Store Pecan Pie cheesecake in the fridge.

*To bake in a water bath: place the cheesecake tin inside a larger tin or roasting dish and pour in boiling water to reach halfway up the sides of the cheesecake tin. The steam ensures even baking, prevents cracking and helps achieve a perfectly creamy texture.
Enjoy!