Make the Pecan Pie Topping
To make the pecan pie topping, cook the brown sugar, maple syrup, and butter in a saucepan over medium heat until the mixture begins to caramelize.
Put the eggs, sour cream, and a pinch of salt in a small bowl and whisk well. Mix the egg mixture with the caramel. Add the pecans and let cool.
Assemble and bake the pecan pie cheesecake.
Pour the cooled pecan mixture over the baked cheesecake and smooth it out with a spatula. Cut and serve.
Tips for making easy pecan cheesecake
Be careful not to overmix the cheesecake. This will create too much air in the filling, which will cause it to puff up during baking and then crack when it cools.
Be careful not to overbake the cheesecake, which will make it dry.
Make a no-bake cheesecake by whisking together 2.5 dl whipping cream, 1.2 dl sugar, 2.4 dl cream cheese, 1.2 dl water, and 1 tbsp gelatin powder. Pour over the cake base and refrigerate.
How to Store Pecan Cheesecake
The cheesecake can be stored in the refrigerator (in an airtight container) for up to 5 days.
Can you freeze pecan cheesecake?
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