Description

Creamy vanilla bean cheesecake and pecan tassies come together to create a one-of-a-kind pecan pie cheesecake that any pecan-lover will appreciate. Inspired by my Great Aunt Betty’s pecan tassies I recently posted, this fluffy cheesecake with sweet crunchy crackly pecan topping is baked into a 2-Ingredient Biscoff Cookie Crust. And, it’s one of our easiest cheesecake recipes on the site — no water bath required!

Ingredients

Scale

Biscoff Cookie Crust ingredients

1 package of Biscoff Cookies (250g)
5 tablespoons butter, melted (70g)

Classic Cheesecake base ingredients

16 ounces cream cheese, room temperature (453g)
3/4 cup granulated white or cane sugar (170g)
3 large eggs, room temperature (150g)
1/4 cup heavy cream (60g)
1 teaspoon pure vanilla extract (5g)
1/2 teaspoon vanilla bean powder* (2.5g)
2 tablespoons all-purpose flour (20g)
pinch of sea salt

Pecan Tassie Filling

1 cup raw unsalted pecans, chopped (125g)
3/4 cup dark or light brown sugar (160g)
1 tablespoon unsalted butter, softened (15g)
1 teaspoon all-purpose flour (2.5g)
1 large egg (50g)
1 teaspoon pure vanilla extract (5g)
1/8 teaspoon kosher salt (0.5g) *sub a pinch of table salt or sea salt

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven 325°F/170°C and prepare the springform cake pan or muffin pan. If using a springform pan, butter an 8 or 9-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed. If making mini cheesecakes, place foil muffin liners into a muffin pan and set aside.
Prepare the Biscoff cookie crust. Add the cookies to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the cookies, place the cookies into the bag, seal, and pound the cookies to crush them. Add the melted butter and combine well. Evenly distribute the cookie mixture into the prepared springform pan (or muffin liners) and press down using the back of your hand or a small jar to form a compact crust. Bake for 7-10 minutes until set and remove from oven to cool while you prepare the tassie filling and cheesecake base.
Prepare the pecan tassie filling. In a medium bowl, add all of the ingredients except pecans and whisk vigorously to combine. Chop about 2/3 of the pecans and leave the remaining in halves and stir into the mixture to combine.
Prepare the cheesecake base. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, and salt until light and fluffy about 2 minutes. Add the eggs, vanilla extract, and vanilla bean powder (if using) to a small bowl and lightly whisk with a fork just until incorporated (do not overmix). Add the egg mixture to the cream cheese mixture and blend for a few seconds until no egg streaks remain. Stir in the cream just until combined and add the flour and blend it in using a rubber spatula just until no traces of flour remain. Do not over-mix. *If you’re using Philadelphia Cream Cheese that’s been made in Italy, I suggest adding 1 tablespoon of sour cream (15g) to add more “zip” to the cheesecake base. For some reason, the cream cheese here always feels lighter and less cream-cheesy-tasting than back at home.
Fill the cake pan (or muffin liners for minis). Pour the cheesecake batter directly into the cake pan or foil-lined muffin tin. Give it a few gentle but firm “tap-taps” on the counter to remove any air bubbles. Pour the pecan tassie filling over the top evenly and decorate with remaining pecan halves.
Bake the cheesecake. Bake whole cheesecakes for just about 45 minutes and bake mini cheesecakes for approximately 25 to 30 minutes, or until set and slightly puffy, and a toothpick or cake tester inserted into the middle comes out clean. The middle should slightly bounce or jiggle and you should be able to lightly touch the top without it sticking to your finger when the cheesecake is ready. Remove it from the oven to a wire rack and allow to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Enjoy!

Notes

Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter once you’ve added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.
If making mini cheesecakes, add approximately 1 tablespoon + 1 teaspoon of Biscoff Cookie Crust mixture in each muffin liner. This is the amount I used, but if you want more (or less) it’s up to you. Using a small 1/4 or 1/3 cup measuring cup is a perfect tool to press the crust into place before baking if you don’t want to use your hands.
If you can’t find cream cheese, substitute Italian mascarpone cheese (it doesn’t have the same tang as cream cheese but tastes amazing and you can just add 1 tablespoon (15g) of sour cream to give it a little more “zip”.
Use an 8-inch (20cm) springform pan to achieve a thicker (taller) cheesecake, but you may need to bake it a bit longer.
Use a larger 10-inch (25cm) springform pan to create a larger, thinner cheesecake, but you may need to bake it a few minutes less.
Use foil-lined muffin cups and a muffin tin to make mini cheesecakes (see photos above) and bake them about 25 minutes.
If you don’t have vanilla bean powder replace it with 1:1 pure vanilla extract.
Use a graham cracker crust instead of the Lotus Biscoff Cookie Crust

How Do You Store Cheesecake?

You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.

Can You Freeze Cheesecake?

Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.

- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Cakes + Tortes
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 slice