No-Bake Pecan Pie Cheesecake
If I had to choose between no-bake cheesecakes and baked, no-bake wins for me every time! I had some leftover pecans from my cherry muffins, and with Thanksgiving and Christmas approaching, I knew that I had to get some festive spices out of the cupboard and whip something up, rather than just eating them as they are.
If you celebrate Thanksgiving, this could be the perfect dessert for your banquet! The spice from the gingernut base, paired with the piquant filling and topped with a rich caramel crunch topping is, believe me, as delicious as it sounds.
You do need some time to make this as it requires time to set in the fridge, so if you're planning ahead, make it the day before to ensure it's set and serves the perfect slice!
200g gingernut biscuits
100g unsalted butter
500g full-fat cream cheese
100g icing sugar
300ml double cream
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tbsp vanilla essence
110g unsalted butter
200g dark brown sugar
115g double cream
200g pecans, chopped
For the base
In a food processor, blitz the biscuits to a fine crumb, like sand resemblance. If you don't have a food processor, put them in a ziplock bag and crush with a rolling pin
Melt the butter, either on the stove or with short bursts in the microwave, and mix into the biscuits to create a wet sand-like texture
Press the biscuit mix into the bottom of a deep 20cm, cake tin. Line the bottom with a circle of baking paper
Place this in the fridge whilst you make the filling
For the cheesecake filling
Add the cream cheese, icing sugar and vanilla to a large bowl and mix until smooth
Pour in the double cream, and whip again until thick
Add in the ground spices and vanilla extract and mix again until well incorporated
Spread this onto the gingernut base, ensuring that it's well packed to prevent any gaps down the sides
Set the cheesecake in the fridge until set, roughly 3-4 hours before preparing the pecan topping
For the pecan topping
In a large saucepan, add the butter, brown sugar and double cream
Bring to a gentle boil and using a thermometer, stir until it reaches 235°F. If you don't have a thermometer, that won't stop you. Use this tip - get a bowl of cold water and drop a little of the mix into it. The syrup should form thick threads. When the threads are removed from the water and rolled between your thumb and forefinger it will form a ball. The ball is soft and can be easily flattened when pressed between your fingers.
Once reached the desired temperature, mix in the chopped pecans and leave to cool for 15-20 minutes
Pour the pecan caramel topping over the cheesecake filling and return to the fridge to set for a minimum of six hours, but overnight is better!