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Baked vanilla cheesecake with biscuit base topped with pecans in a caramel sauce.

Pecan Pie Cheesecake

Servings 10 people



  • 250 g (9oz) Digestive biscuits (Graham crackers)
  • 60 g (1/2 cup) toasted pecans
  • 2 Tbsp light brown soft sugar
  • 90 g (6 Tbsp) butter melted


  • 1 kg (35 oz) full fat cream cheese
  • 2 Tbsp cornflour (cornstarch)
  • 120 ml (1/2 cup) full fat sour cream
  • 100 g (1/2 cup) granulated sugar
  • 100 g (1/2 cup) light brown soft sugar
  • 2 tsp vanilla bean paste
  • 4 large eggs

Pecan Caramel Topping:

  • 120 ml (1/2 cup) double (heavy) cream
  • 1 Tbsp butter
  • 1 Tbsp golden syrup
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 100 g (1/2 cup) caster sugar
  • 2 Tbsp water
  • 180 g (1 1/2 cups) toasted pecans whole or roughly chopped


  1. Preheat the oven to 170°C/325°F/gas mark 3 and lightly grease a 9 inch springform or push pan.

  2. Place the Digestive biscuits, pecans and sugar in a food processor and blitz until it forms fine crumbs. Add the melted butter and blend again until it resembles wet sand. Tip the mixture out into the prepared tin, spread it level and pack it down firmly.

  3. Bake the base for 10 minutes then remove from the oven and set aside to cool while you make the filling.
  4. Whisk together the cream cheese, cornflour, sour cream, sugars and vanilla until smooth then whisk in the eggs one at a time.

  5. Put the kettle on. Wrap the outside of the tin in a double layer of clingfilm then a double layer of wide tinfoil, making sure that there are no gaps or splits; place the tin in a large roasting tray.

  6. Pour the filling into the tin then pour enough boiling water into the roasting tray so that it comes about halfway up the sides of the tin; make sure that it doesn't come over the top of the tinfoil. Place in the oven and bake for about 60-75 minutes until the cheesecake is set but still has a slight wobble in the centre.
  7. Remove the cheesecake from the water bath, return it to the switched off oven, close the door and leave it in there for at least an hour (letting it cool down slowly like this helps to prevent it from cracking). Allow the cheesecake to cool until it is almost at room temperature then carefully run a knife around the edge to loosen it from the tin before covering and refrigerating overnight.

  8. To make the topping, place the cream, butter, syrup, vanilla and salt in a small pan and heat until it is steaming.
  9. Place the sugar and water in a heavy-based saucepan and place over a medium heat. Cook, swirling the pan (don't stir), until the sugar has melted. Continue to cook until it turns amber then remove from the heat and carefully pour in the cream mixture (it will splutter). Return the pan to a low heat and stir until the caramel is smooth. Stir in the pecans then set aside for the caramel to cool a little.

  10. Carefully turn the cheesecake out onto a serving platter, pour over the pecan caramel and serve. Both the cheesecake and pecan caramel can be made the day beforehand and stored in the fridge but don't top the cheesecake with the caramel until shortly before serving. If the caramel gets too thick to pour then simply warm it up over a low heat until it melts. Keep the cheesecake refrigerated.