With its layers of sticky pecan pie topping and creamy cheesecake filling, this Pecan Pie Cheesecake is an easy-to-make, delicious dessert that is perfect for any occasion.
Crush or blend the biscuits so they’re like coarse sand. You could use a food processor or alternatively, a ziplock bag and a rolling pin. Place in a bowl.
Add the sugar and melted butter and stir together.
Tip into the base of a large springform cake tin and flatten, pressing all over. I like to use a tumbler to help compress the base evenly.
Bake for just 5 mins, then set aside to cool. Don't turn the oven off.
Make the Cheesecake Filling
Put the cream cheese, double cream, vanilla, eggs, plain flour and caster sugar in a bowl. Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.
Pour the batter into the tin on top of the biscuit base.
Bake for 1 hour until firm. When shaken, it should wobbly but not ripple.
Run a sharp knife carefully around the inside of the tin to ensure the cheesecake doesn't stick, which can cause cracks as it cools.
Place on a rack to cool in the tin, then cover and chill overnight.
You can now make the pecan caramel and store them overnight, ready to assemble the next day.
Alternatively, you can make the topping the next day and assemble everything once cool.
Make The Pecan Pie Topping
Put the cream, butter, sugar, cinnamon, vanilla and salt in a non-stick pan over a medium heat.
Stir until the butter has melted and the sugar doesn't feel grainy on the bottom of the pan.
Bring to the boil and cook for 2 minutes.
Take off the heat and stir in the chopped pecans.
Allow to cool to room temperature.
Assemble The Pecan Pie Cheesecake
When the cheesecake is chilled and the pecan pie mixture is completely cool, run a knife around the inside of the cheesecake tin again and unlock to release the sides. It should then lift onto a board cleanly.
Pile the pecan pie mixture on top.
To serve, use a sharp knife, wiping between slices to get neat, beautiful slices.