Whiskey & Pecan Cheesecake

A creamy whiskey laced cheesecake topped with candied pecans

Posted by Cat Morley

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This creamy cheesecake is infused with The Dubliner Irish Whiskey Liqueur and topped with candied pecans for a sweet and indulgent dessert.

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You Will Need (16 things)

  • For the biscuit base

  • 250 g Digestive Biscuits
  • 160 g Butter
  • 1 tbsp The Dubliner Irish Whiskey Liqueur Whisky

  • For the cheesecake

  • 500 g Cream Cheese
  • 150 g Whipped Cream
  • 250 g Icing Sugar
  • 2 tbsp The Dubliner Irish Whiskey Liqueur Whisky

  • For the candied pecans

  • 225 g Sugar
  • 200 g Pecans
  • ¼ tsp Salt
  • ½ Egg White
  • 1 tbsp Water
  • 1 tsp The Dubliner Irish Whiskey Liqueur Whisky

Steps (16 steps, 60 minutes)

  1. 1

    Crush the biscuits down into fine crumbs with a pestle.

  2. 2

    Melt the butter in a saucepan.

  3. 3

    Stir the butter into the biscuits.

  4. 4

    Line a cake tin with clingfilm and pack the biscuits into the base. Chill in the fridge for an hour or two.

  5. 5

    Whisk the cream cheese and icing sugar together.

  6. 6

    Whisk the whipped cream in a separate bowl until fluffy and then stir into the cream cheese mixture.

  7. 7

    Stir in the the whiskey.

  8. 8

    Scrape the cheesecake mixture on top of the biscuit base.

  9. 9

    Smooth off the top with a spatula and chill for several hours.

  10. 10

    Whisk together the sugar, cinnamon and salt.

  11. 11

    Whisk the egg white with the water and whisky until fluffy.

  12. 12

    Stir the pecans nuts in the egg white.

  13. 13

    Add the sugar mixtures and make sure all the nuts are coated.

  14. 14

    Place in a lined baking tin and bake in an oven at 220c for an hour, giving the nuts a shake after half an hour.

  15. 15

    Carefully remove the set cheesecake from it's tin and place on a cake stand.

  16. 16

    Top with candied pecans and serve.