Smoked Pecan Pie topped Apple Cheese Cake

Directions

1. Set your Traeger to it’s lowest smoke setting and layout the total amount of pecans (380g) on a perforated tray. And smoke for an hour, turning and stirring after 30 mins. Allow to cool.

Base

1. Grease with butter a 23cm / 9-inch springform cake tin and neatly line with parchment paper. Use the base to draw around and cut out with scissors
2. Break the biscuits into chunks and put in a food processor with 120g of the smoked pecans and the Sugar. Blitz until a crumb texture. Slowly pour in the melted butter (I melt it in a bowl in the microwave for 45 secs) until it starts to come together when compressed (think of the kind of mix you’d make for pointing your patio!)
3. Press into the base and up the sides- I use the bottom of a measuring cup to push it down, and up the sides. Mine was a bit thick on the sides- maybe try doing half the thickness on the sides
4. Pop the cake tin onto a tray and then into the Traeger or smoker or oven (180c) the Bake for 10 minutes.
5. Let it cool whilst you make the filling.

Cheesecake filling

1. Set your Traeger or oven to 150c
2. In a big bowl tip in the cream cheese, sugar, sour cream, and Vanilla bean , whisk together on a medium speed until it’s come together.
3. Crack both the eggs into separate bowl and add the salt lightly beat.
4. Then fold the eggs into the sloppy mix.
5. Chop the dried apple into 6mm chunks and dust with cinnamon mix together with your hands.
6. Fold this into your mix.
7. Carefully pour this into your Buttery biscuit base.
8. Bake for 40 minutes.

The Topping

1. In a saucepan- Add the brown sugar, Maple syrup, Bourbon, and butter.
2. Over a medium heat stir it constantly until it reaches a boil, continue to boil for 2 minutes
3. Remove from heat and let it cool
4. In a separate bowl whisk the eggs, salt, and cream together.
5. Slowly whisk to combine the creamy eggy mixture with the now cooled syrup.
6. Roughly Chop the pecans. (or carefully cut in half lengthways- if you’re feeling fancy
7. Pop the pecans in a bowl and add just enough of the syrup mixture to coat.
8. Spoon the chopped pecan mixture onto the top of your cheesecake, (or arrange the halves neatly)
9. Pour the remaining eggy syrup mix onto the top
10. Pop back into the Traeger or oven for another 45mins until the syrupy glaze starts to brown and the cheesecake is fully cooked.
11. Put on a wire rack and leave to cool in the tin. Once cool enough pop in the fridge (in the tin again)- it’ll help getting it out later
12. Once fully chilled, undo the spring thingy and carefully remove the parchment. Pop into the freezer for an hour. (helps the cutting)
13. Dip a sharp knife in hot water, dry it and cut yaself a big old slice.
14. Eat in a darkened room, whilst watching a sad film.