Pecan Pie Cheese Cake


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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