Baked Pecan and Kiri Cheesecake

80 min

Family style cheesecake with a Kiri cream base and caramelized pecans


For the Cheesecake

  • 2 Kiri Cooking Blocks or 22 Kiri Square Portions
  • Cooking spray
  • 1 cup brown sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 3 flour
  • 1 tsp. vanilla extract
  • tsp. kosher salt

For the Crust

  • 400 g digestive biscuits, finely crushed
  • 8 tbsp. melted butter
  • cup brown sugar
  • A pinch of kosher salt

For the Pecan Topping

  • 4 tbsp butter
  • cup brown sugar
  • tsp. ground cinnamon
  • cup heavy cream
  • 1 cup whole pecans
  • A pinch of kosher salt
Baked Pecan and Kiri Cheesecake

Cooking steps

Preparing the Cheesecake Filling

  • 1Preheat oven to 180 degrees and grease a 10" spring form pan with cooking spray.
  • 2In a large bowl using an electric mixer beat the Kiri cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

Preparing the Crust

  • 1In a large bowl, mix together digestive biscuits crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.

Assemblig the Cake

  • 1Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet.
  • 2Bake the cheesecake for 50-60 minutes until the center only slightly jiggles.
  • 3Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
  • 4Remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

Preparing the Pecan Topping

  • 1In a nonstick skillet over low heat, melt butter and brown sugar until bubbly.
  • 2Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken.
  • 3Release spring form pan from cheesecake and spoon over cooled pecan topping and serve.

Cooking steps