It’s been a month since I started this blog and I’m loving every minute of it.  It has been something of a rollercoaster ride. Ranging between excitement hesitation and disappointment.

Excitement each time I press the publish button and a post is born or when I find a new comment or see the stats and find that more people are checking out my humble blog. ( Here,I have a confession to make!I’ve become a stoker of sorts, checking the blog a number of times each day.(We’ll keep the exact number of times a secret :))

Since I’m trying to focus on the positives lately, we wont discuss hesitation and disappointment..

I just wanted to say thanks to all my friends for their support. It meant the world to me.

Hope you stay tuned 🙂

Now to celebrate this mini anniversary how about something sweet?

Don’t you just love cheesecake?

crunchy crust…creamy yummy filling and a world of toppings to pick and choose from. One bite and you are tempted to do oooooh and aaaaah like the chocolate commercials 🙂

Now, this recipe takes it all to the next level! It is the best of pecan pie and cheesecake in one yummy dessert..You get an amazing cake like crust..a delicious creamy pudding like filling and cruchy mouthwatering topping..to put it shortly..it is a slice of heaven!

The recipe comes from Southern living with a bet of adaptation (as usual!)

I used walnuts instead of pecans, a cracker crust instead of a pie crust (for that cheesecake effect), banana essence in place of the vanilla simply because bananas and walnuts work beautifully together.Last but not least, I replaced the corn syrup with simple syrup and honey..because I like the hint of flavor honey gives and it’s good for you. (I know..I know.. she speaks of health in a cheesecake recipe! but hey…isn’t stress the number one cause of all problems? I challenge you to eat this and feel stressed! )

Crust

3/4 of a stick of butter

5 packs of crackers (65 gms each)

Filling

200 gm cream cheese

1 egg

1/2 cup sugar

1 teaspoon vanilla or banana essence

1/4 teaspoon salt

Walnut topping

chopped Walnuts

3 eggs

1/4 cup sugar

1 teaspoon vanilla or banana essence

3/4 cup simple syrup + 1/4 cup of honey (you can replace it with 1 cup corn syrup)

Pulse the crackers in your food processor or place them in a bag and bash them  (another great way to relief stress)

Add the melted butter and mix till combined

Pack in the bottom of a cheese cake pan.(or deep pie dish if you don’t have a spring-form pan)

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth.

Pour cream cheese mixture into crust

 sprinkle evenly with chopped walnuts.

Whisk together syrup and honey and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 180°C on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. 

You’ll notice that the filling will puff up a bet during baking

Most of the liquid with the pecan topping will be absorbed during baking, that will cause the crust to puff up and become cake like

You can serve this warm or chilled and it is amazing both ways