Pecan cheesecake





45 min


1 hr 40 min

Ingredients cheesecake

200 gr digestive biscuits
100 gr butter
1 tsp cinnamon
1 vanilla stick
600 gr cream cheese
2 tbsp all-purpose flower
175 gr caster sugar
3 eggs
125 gr crème fraîche

Pecan topping

200 gr pecan nuts
60 ml heavy cream
100 gr light brown sugar
0,5 tsp cinnamon
60 gr butter
Pinch of salt


  1. Turn the temperature of the oven to 120 degrees. Grease the springform and put baking paper on the bottom.
  2. Grind the biscuits in a food processor or with a blender. Then melt the butter and mix this with the cinnamon and the biscuits. Then scoop the mixture in the springform and spread evenly. Put this in the fridge until further use.
  3. Do you want small tarts like the photo? Just use small cooking rings!
  4. Cut open the vanilla stick and scrape out the marrow with the tip of a knife. Then put the cream cheese, sugar, eggs, flower, crème fraîche and the vanilla in the food processor and mix until you have a smooth batter. It is also possible to do this with a mixer.
  5. Scoop the batter in the form and bake the cake for 90 minutes in the middle of the oven. The cake is ready when the outside is done and the middle still is a bit soft. Then let the cake cool down to room temperature and put it in the fridge for another 4 hours.
  6. Make the topping just before you serve the cheesecake. Melt the butter and sugar in a pan and keep the heat low. Wait until it boils and then add the cinnamon, heavy cream, pecan nuts and the salt and stir until everything is mixed. Let the nuts cool to room temperature and then poor on the cake. Don’t store the topping in the fridge, it will get too thick because of the butter.

Your pecan cheesecake is ready, enjoy!

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