Pecan Pie Cheesecake in a Glass

Ingredients

• 100 g whole wheat cookies
• 100 g pecans
• 40 g liquid butter
• 0.5 tsp ground cinnamon
• 1 Vanilla bean
• 300 g cream cheese
• 300 g low‑fat quark
• 2 Eggs
• 3 tbsp honey
• 1 tbsp Cornstarch
• 2 tbsp Raw cane sugar
• 50 ml heavy cream
• coarse sea salt (to taste)

Instructions

1. 1.

   Place the cookies in a clean kitchen towel and crush them into crumbs with a rolling pin. Roughly 25 g of the pecans should be finely chopped, then mixed together with butter, crumbs, and cinnamon. Pack the cookie mixture firmly into the glasses.

2. 2.

   Split the vanilla bean lengthwise and scrape out the seeds with a knife. Whisk the vanilla seeds, cream cheese, quark, eggs, honey, and cornstarch together in a hand mixer until smooth.

3. 3.

   Spread the cheese mixture over the cookie base in each glass. Arrange the glasses in a tall baking dish and fill the dish with hot water so that the water reaches halfway up the glasses. Bake the cheesecake in a preheated oven at 180 °C (160 °C fan, gas level 2–3) for about 30 minutes. Remove and let cool.

4. 4.

   Meanwhile, coarsely chop the remaining pecans. In a saucepan, heat raw cane sugar over medium heat until it caramelises. Add the cream while stirring constantly and continue cooking for 1–2 minutes. Stir in the chopped pecans.

5. 5.

   Top each cheesecake with a dollop of nut caramel and sprinkle with coarse sea salt if desired.