Caramel Pecan Cheesecake
Super creamy & decadent eggless cheesecake, with a crunchy pecan biscuit base and a gooey brown sugar caramel pecan topping!
Ingredients
Biscuit Base
Topping
Cheesecake Layer
Directions
- 1
Finely crush the biscuits & pecans in a food processor.
- 2
Combine biscuit, pecans & melted butter to get a mixture resembling wet sand.
- 3
Toss it in an 8inch springform pan.
- 4
Use the flat bottom of a glass or spoon to press into an even layer with an approx. 1/4 inch thickness on the base & around sides of the pan as shown.
- 5
Place it in fridge for 30 minutes to set.
- 6
Preheat oven to 330f. Place a tray with boiling water on the bottom rack to create steam for baking the cheesecake prior to baking.
- 7
In a bowl mix cream cheese & yogurt with an electric whisk or paddle attachment until it is soft.
- 8
Add light brown sugar, vanilla, salt, mix it all using electric whisk.
- 9
Add cream & corn starch, mix until smooth.
- 10
Pour the cheesecake mixture into the pan.Spread it in an even layer.
- 11
Bake for 40-45 minutes.
- 12
When the edges of the cheesecake have slightly risen and appear set.Turn the oven off & allow the cheesecake to cool in the oven.
- 13
Remove from oven. Let it cool completely.
- 14
Combine butter,sugar & corn syrup in pan. Bring it to simmer & boil for a minute until sugar is dissolved. Pour cream & boil for 30seconds. Add pecans & mix. Let it cool completely & spread it all over cheesecake.
