Sunday, October 23, 2011

Cheesecake with Coffee Pecan Sauce

Before we dive into the next cheesecake recipe I want to thank all my lovely blog readers out there who have written in to say how much they have been loving the cheesecake recipes!

Today we have another variation using the most popular of the recipes I have made by adding pecans and coffee! This time turning the humble cheesecake into a delicious dessert with the incredible addition of the coffee pecan sauce...

Cheesecake with Coffee Pecan Sauce

  • 1 3/4 cup finely crushed plain wheatmeal biscuits
  • 1/4 cup finely chopped pecan nuts
  • 125g of butter melted
  • 500g of cream cheese softened
  • 220g of sugar
  • 2 teaspoons of vanilla essence
  • 3 eggs
  • 3 x 250g cartons of sour cream
  • 90g brown sugar
  • 1 tablespoon cornflour
  • 1 1/2 teaspoons instant coffee powder
  • 3/4 cup of water
  • 15g butter
  • 1/4 cup roughly chopped pecans

Combine biscuit crumbs and finely chopped pecans; stir in butter. Set aside 1/4 of the mixture. Press 
remaining crumb mixture onto the base and 5cm up sides of a 23cm sprinform tin. Set aside.

Beat cream cheese, sugar and vanilla together until smooth. Beat in eggs but do not overbeat. Beat 
sour cream and stir into cheese mixture. Pour into tin. Sprinkle the crumb mixture we put aside on top.  
Pre-heat the oven on high to 190 degrees and bake for 50-55mins or until nearly set. Cool on wire rack and then chill for four to five hours.

In a saucepan, combine brown sugar, cornflour and instant coffee. Stir in water. Cook, stirring for 
5mins, until mixture is bubbling. Cook, stirring for a further two minutes. Add butter and stir until 
melted. Add roughly chopped pecans. Serve warm over cheesecake.


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Cocinar, comer y ser feliz!

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