تشيز كيك البيكان

Prepare the base: We grind the biscuits well in a food processor with butter and pecans

We evenly distribute the biscuit mixture in the bottom of the cheesecake pan.

Prepare the cheesecake filling: We mix the cream cheese with sugar, eggs, vanilla, flour, cream, and yogurt until the mixture is smooth.

We pour the cheesecake mixture over the biscuit base in the pan.

We wrap the pan with foil and place it in a baking tray, adding some water to the tray

We bake the cheesecake in a preheated oven at 180°C (350°F) for 55 minutes

After baking, we turn off the oven and leave the cheesecake inside for 20 minutes.

We remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour

We refrigerate the cheesecake for at least 6 hours before serving.

We melt half a cup of butter with brown sugar and half a cup of regular sugar over low heat in a pot.

We add a cup of chopped pecans, whole pecans, and corn syrup, stirring well until the ingredients are fully combined.

We evenly distribute the pecan topping over the cooled cheesecake.