A Salted Caramel & Pecan Cheesecake

A Salted Caramel and Pecan Cheesecake

A great festive dessert ideal for gluten free, if made with gluten biscuits. The salted caramel works really well if combined with bramley apples and can be used with pastry to make a quick tart.


  • Serves 8-10
  • Crust
  • 100 g- 4oz pecan nuts finely chopped
  • 150 g- 6oz digestive biscuits crushed
  • 25 g- 1oz soft brown sugar
  • 50 g- 2oz butter melted
  • 1 tsp maple syrup
  • ½ tsp cinnamon powder
  • Filling
  • 300 g- 12oz salted caramel
  • 450 g- 1lb mascarpone cheese
  • 25 gms 1oz gelatine
  • 3 dsp warm water
  • 250 mls- ½ pint cream
  • 125 mls 1/4 pt Greek yoghurt
  • 3 eggs
  • 2 tsp vanilla extract
  • 150 g- 6oz caster sugar
  • 8 inch spring form cake tin
  • To decorate whipped cream, chocolate and nuts.
  • Salted Caramel:
  • 100 g/6oz caster sugar
  • 250 mls/ ½ pint double cream
  • 150 g/6oz soft brown sugar
  • 100 g/4oz butter
  • 2 tbsp water
  • 2 tsp vanilla
  • 1 tsp sea salt flakes


  • To make the base, crush the biscuits, finely chop the nuts and add to a saucepan of melted butter, maple syrup and sugar and cinnamon powder. Mix well the press into the base of the7-8 inch diameter tin and chill for a few minutes. For the filling, Beat together the eggs & sugar until thick and creamy, add the cream and cook over a gentle heat until almost custard like, add the vanilla and leave to cool. In a separate bowl mix together the salted caramel, mascarpone cheese and yoghurt then fold in the egg custard, finally adding the softened gelatine. Mix well then pour unto the biscuit base, leave to chill in fridge for 1 -2 hours then decorate with cream yoghurt, nuts & chocolate.
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