Pecan Pie Cheese Cake


Units %
Biscuit Base
Baked Biscuits 250g 0
Melted Butter 150g 0
Biscuit Base total 0
Cheese Cake Filling
Bavarian Cheese Cake Mix 450g 0
Ambiante 495g 0
Water 246g 0
Lemon Juice 25g 0
Cheese Cake Filling total 0
Pecan Nut Cooking Sauce
Ambiante 30g 0
Mrs J Margarine 6g 0
Glucose Syrup 18g 0
White Sugar 30g 0
Eggs 30g 0
Whole Pecan Nuts 200g 0
Pecan Nut Cooking Sauce total 0
Caramel Sauce
Chipkins Caramel Spread 120g 0
Caramel Sauce total 0

Working Method

Biscuit Base
  1. Crush the biscuits, then mix them with the melted butter.
  2. Press 200 g of the mixture into the base of a 20 inch cake ring or small sponge tin. Let it set in the fridge.

Cheese Cake Filling
  1. Using a whisk mix all ingredients together for ±1 minute on a slow speed, then for 6 minutes on a fast speed.
  2. Fill with 600 g cheesecake mix and allow to set in the fridge.

Pecan Nut Cooking Sauce
  1. Melt Ambiante, margarine, glucose and sugar together in a cooking pot, then cool down before mixing the eggs in.
  2. Place 200 g of pecan nuts in a 3001p aluminium foil and pour ±100 g of the sauce over it.
  3. Bake at 160° C for ±35 minutes. Allow to cool down.

Caramel Sauce
  1. Melt the Chipkins Caramel Spread.
  2. Pour ±30 g of caramel sauce on top of the cheese cake, remove the pecan nut topping from the foil and place on top of the cheesecake.
  3. Drizzle with another ±30 g of caramel sauce.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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