Toffee Pecan Cheesecake

    Toffee Pecan Cheesecake

    (22)
    36saves
    5hr30min


    23 people made this

    About this recipe: This is a simple cheesecake with a lovely mixture of warm, fragrant spices. Topped with a toffee pecan sauce.

    Ingredients
    Serves: 12 

    • 85g digestive biscuit crumbs
    • 50g ground pecan nuts
    • 3 tablespoons caster sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon mixed spice
    • 1/2 teaspoon ground nutmeg
    • 50g butter or margarine, melted
    • 450g cream cheese, softened
    • 100g caster sugar
    • 1/2 teaspoon vanilla extract
    • 2 eggs
    • 4 tablespoons toffee sauce
    • 110g chopped pecans

    Method
    Prep:20min  ›  Cook:1hr10min  ›  Extra time:4hr chilling  ›  Ready in:5hr30min 

    1. Preheat oven to 180 C / Gas 4. In a medium bowl, combine digestive biscuit crumbs, ground pecans, sugar, cinnamon, mixed spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 23cm springform cake tin.
    2. In a large bowl, Beat cream cheese, 100g sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling over base.
    3. Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
    4. In a small bowl, combine toffee sauce and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (22)

    by
    32

    This is a fantastic recipe for Cheesecake lover's but you must double the recipe if not at least increase by half. If you don't you will end up with a pretty pathetic looking cheesecake.  -  05 Nov 2002  (Review from Allrecipes US | Canada)

    by
    20

    Very good Cheesecake, my family raved about it. Although, next time I will double the recipe to better fit my pan. It came out a little short.  -  21 Feb 2002  (Review from Allrecipes US | Canada)

    by
    20

    I changed mine slightly by leaving out all the stuff to make the spice crust.. All I used were the graham crackers and butter. I also had to up the amount of cream cheese and other ingredients since my pan was bigger then 9 inches. For the top all I put was caramel, but the items used to make the actual cheesecake part I have to say made an awesome tasting cheesecake.  -  06 Dec 2001  (Review from Allrecipes US | Canada)

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