Pecan pie cheesecake recipe

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A cheesecake made with the typical ingredients plus pecans topped with a corn syrup, eggs, sugar and vanilla mixture. If you like pecans you must try this cheesecake.
Preparation time: 20 minutes, Cooking time: 45 minutes, Serves: 8 - 10 


For the cheesecake base
1 1/2 cups digestive cookies, crushed
3 Tbsp unsalted butter

For the cheesecake
8 oz (225 g) cream cheese, softened
1 egg
1/3 cup sugar
2 Tbsp heavy whipping cream
1 tsp vanilla essence

1 1/2 cup pecans, roughly chopped

1/4 cup sugar
2 eggs, slightly beaten
2/3 cup light corn syrup
1/2 tsp vanilla essence


Combine the cookie crumbs and butter until smooth and press onto the bottom of a 9 inch springform pan.

Preheat oven to 375 degrees F (190 degrees C).

Add the cream cheese, egg, whipping cream, sugar and vanilla essence in a bowl and beat using an electric mixer on medium speed until light and fluffy.

Empty the cheese mixture into the springform pan and spread evenly. Top the cheese mixture with the pecans.

In a bowl add the sugar, eggs, corn syrup and vanilla essense and mix well. Pour over the pecans and bake for 40 to 45 minutes.

Remove from the oven and refrigerate for 5 to 6 hours before serving.
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