A wicked, naughty and sweet pudding. Never lasts long in the house and has apple in it so has a tiny tiny bit of health...!
Smoked Pecan Pie Topped Apple Cheesecake
Rated 4.5 stars by 4 users
An untous treat of a pudding that never hangs around long. I've made it a number of times and it goes down really well with guests.Author: George Orange
- 270 g Digestive Biscuits
- 120 g finely blitzed pecans
- 55 g light brown sugar
- 50g Melted unsalted butter
- 450 g Cream cheese
100g Granulated Sugar
- 75ml sour cream
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 2 large eggs (beaten)
- 60g dried apple
- 1/4 teaspoon cinnamon powder
- 220 g light brown sugar
- 165g Maple Syrup
- 50ml Bourbon
- 60g unsalted butter
- 3 large eggs
- 60 ml double cream
- 1/4 teaspoon salt
- 260 g chopped pecans
Pecan Pie Topping
- 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.
- 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
- 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!)
- 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
- Pop the cake tin onto a tray and then into the Traeger or smoker or oven (180c) the Bake for 10 minutes.
- Let it cool whilst you make the filling.
- Set your Traeger or oven to 150c
- 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.
- Crack both the eggs into separate bowl and add the salt lightly beat.
- Then fold the eggs into the sloppy mix.
- Chop the dried apple into 6mm chunks and dust with cinnamon mix together with your hands.
- Fold this into your mix.
- Carefully pour this into your Buttery biscuit base.
- Bake for 40 minutes.
- In a saucepan- Add the brown sugar, Maple syrup, Bourbon, and butter.
- Over a medium heat stir it constantly until it reaches a boil, continue to boil for 2 minutes
- Remove from heat and let it cool
- In a separate bowl whisk the eggs, salt, and cream together.
- Slowly whisk to combine the creamy eggy mixture with the now cooled syrup.
- Roughly Chop the pecans. (or carefully cut in half lengthways- if you’re feeling fancy
- Pop the pecans in a bowl and add just enough of the syrup mixture to coat.
- Spoon the chopped pecan mixture onto the top of your cheesecake, (or arrange the halves neatly)
- Pour the remaining eggy syrup mix onto the top
- Pop back into the Traeger or oven for another 45mins until the syrupy glaze starts to brown and the cheesecake is fully cooked.
- 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
- Once fully chilled, undo the spring thingy and carefully remove the parchment. Pop into the freezer for an hour. (helps the cutting)
- Dip a sharp knife in hot water, dry it and cut yaself a big old slice.
- Eat in a darkened room, whilst watching a sad film.
Freezes well- so you can make in advance.