Pecan – Chocolate Chip – Cheesecake with a Butterscotch Topping (Inspired by The Hummingbird Bakery)

Ingredients for the crust:

2 Cups Biscuit crumbs (Haferkekse)
1 Stick of Butter (ca.100g)

Ingredients for the filling:

800g Philadelphia Cream cheese (full fat version)
2/3 Cup Sugar
1 Sachet Vanilla Sugar
3 eggs
0.75 Cup dark Chocolate pieces
1 Cup crushed Pecans

Butterscotch Topping:

1/2 Stick of Butter (50g)
0.2 Cup fine brown Sugar (40g)
1 little Sachet of Vanilla Sugar
2 Tbl.spoon Milk
0.5 Cup Caster Sugar (115g)
10 Pecan halves


Prepare the springform pan by rapping the outside with aluminum foil, so that no water leaks into it while baking. (It will bake in a high tin, filled with water)

Preheat the oven to 320F (160°C)

Prepare the crust by either putting the biscuits in a plastic bag and crush them to little crumbs or put them into a food processor. Then you melt down the butter and mix the biscuit crumbs with the butter. Press the crust equally on the bottom of the spring form. (Make more crust, if you like a high crust edge)
Put the springform with the crust in the fridge for at least 20 minutes. (Or Freezer for 10min)

In the main time you can prepare the filling:
Mix the cream cheese, sugar and vanilla sugar well. Then mix the eggs one by one well into the mixture. At the end add the crushed Pecan nuts and Chocolate pieces and mix well.


Fill the mixture into the springform. And bake the cheesecake for 1 hour. Then take the form out of the tin and let it cool on room temperature.
When it cooled down, cover it with plastic wrap and put it in the fridge for a few hours or over night.

For the Butterscotch Topping:
Place the Butter, Sugar, Vanilla Sugar, and Milk in a pan and heat it up until it boils, then take it from the heat and stir in the Caster Sugar until you have a creamy mixture. Poor the Butterscotch equally over the Cheesecake and place the Pecan halves. Place the Cheesecake in the fridge until you serve it.



Blog Post – Get ready for a Sweet Sweet Sin:
After I found out how easy it actually is to make Cheesecakes it’s my Nr.1 Dessert to bring to a Party (Also because of that Cheesecake Love so many people have).
Soooo once again, I present you an other sweet bomb Cheesecake Recipe:
Pecan – Chocolate Chip Cheesecake with a Butterscotch Topping
If you enjoy these tastes you will love this Dessert! I was inspired by a book from The Hummingbird bakery (Thanks to Steffi!) The only change I made is that I added some Chocolate pieces.
Pecan – Chocolate Chip – Cheesecake with a Butterscotch Topping (Inspired by The Hummingbird Bakery
Love, Emily

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