Pecan pie cheesecake

🥧 Pecan Pie Cheesecake — A Sweet Celebration of Autumn and New Beginnings
When your uncle works for a nut processing company, you occasionally get lucky—like receiving a whole kilo of fresh pecan nuts. This time, I decided to turn that gift into something truly indulgent: a pecan pie cheesecake. It’s the perfect treat to celebrate a special milestone—the baby room is finally finished!

This recipe is simple, satisfying, and layered with flavor: a buttery Biscoff cookie crust, creamy cheesecake filling, and a glossy pecan-caramel topping. It’s not the healthiest dessert, but it’s definitely one of the most delicious.

 
🍪 Ingredients
For the crust:
75g Biscoff cookies
40g melted butter

For the filling:
300g cream cheese
75g brown sugar
10g flour
30g sour cream
2 eggs
1 packet vanilla sugar
For the topping:
150g pecan nuts
Caramel paste (to taste)
 
🧁 Instructions
Step 1: Make the Crust
Crush the Biscoff cookies finely.
Mix with melted butter until combined.
Press into the bottom of a small 18cm springform pan.
Chill in the fridge while preparing the filling.

Step 2: Prepare the Cheesecake
In a bowl, mix cream cheese, brown sugar, flour, sour cream, eggs, and vanilla sugar until smooth.
Pour the batter over the chilled crust.
Bake at 130°C (266°F) for 60 minutes.

Step 3: Make the Topping
Blend caramel paste briefly to make it more spreadable.
Mix with pecan nuts until evenly coated.
Spread over the cooled cheesecake.

 
🎉 Serving Suggestions
Dust with a little sea salt or cinnamon for extra depth.
Serve chilled with whipped cream or a drizzle of extra caramel.
Save a slice for yourself—you’ve earned it!
 
This cheesecake is more than just dessert—it’s a celebration of hard work, cozy autumn vibes, and the joy of preparing for a new chapter. Thank you, dear uncle, for the pecan nuts. They made this moment even sweeter.