Pecan Pie Cheesecake in a Glass
Pecan Pie Cheesecake in a Glass - Cheesecake love to spoon. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
These small cheesecakes are packed with protein from the pecans and calcium from the dairy.
Add some caramel or chocolate to these pies for a little more flavor.
(Percentage of daily recommendation)
| Calorie | 415 kcal | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 11.7 g | (47 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 218 mg | (5 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 103 mg |
Ingredients
- Ingredients
- 3 ½ ounces
- 4 ounces
- 1 ½ ounces
melted butter
- ½ teaspoon
- 1
- 10 ounces
- 10 ounces
- 2
- 3 tablespoons
- 1 tablespoon
- 2 tablespoons
- 3 tablespoons
-
coarse Sea salt (as needed)
Kitchen utensils
Preparation steps
Put the biscuits in a clean tea towel and crush them into crumbs with a rolling pin. Finely chop about 1 ounce of the nuts and mix them together with butter, crumbs, and cinnamon. Pour the biscuit mixture into the glasses and press well.
Halve the vanilla pod lengthwise and scrape out the vanilla pulp with a knife. Mix the vanilla pulp, cream cheese, sour cream, eggs, honey, and cornstarch carefully with a hand mixer.
Spread the cheese mixture over the glasses. Place the glasses in a high frying pan and fill the pan with hot water so that the water reaches half of the glasses. Bake the cheesecake in a preheated oven at 350°F for about 30 minutes. Remove from the oven and allow to cool.
In the meantime roughly chop the remaining nuts. Put raw cane sugar in a pot, heat up on medium heat and caramelise. Add cream while stirring continuously and continue stirring for 1-2 minutes. Add remaining nuts.
Decorate each cheesecake with a dash of nut caramel and garnish with coarse sea salt as required.
