Baked Pecan and Kiri Cheesecake

Baked Pecan and Kiri Cheesecake

Recipe Category Desserts Recipe Category
Recipe Prep Time 80 mins
Recipe Serving Size 6

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
Kiri Cooking Blocks

Cooking steps

Preparing the Cheesecake Filling

  1. Preheat oven to 180 degrees and grease a 10″ spring form pan with cooking spray.
  2. In 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

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

Assemblig the Cake

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

Preparing the Pecan Topping

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

Cooking steps