Pecan cheesecake with icing

Ingredients for 1 servings:

• 180 g biscuit(s), crumbled butter biscuits
• 80 g butter, melted
• 700 g double cream cheese
• 120 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 80 g nuts (pecans), chopped
• 60 g butter
• 50 g brown sugar
• 1 packet of vanilla sugar
• 2 tbsp milk
• 120 g powdered sugar
• e.g. nuts (pecans)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 45 minutes; Total time approx. 11 hours 15 minutes

Line a 20cm springform pan with aluminum foil (bottom and sides, inside and out). Make a base from butter biscuits and melted butter and press it into the pan. Leave to set in the refrigerator for 30 minutes. Beat the cream cheese, sugar, and vanilla sugar until smooth. Beat in the eggs one at a time. Finally, fold in the chopped pecans. Spread the cream cheese mixture on the prepared base. Bake the cake in a water bath at 160°C for about 35-45 minutes (you can place it on a deep baking tray and fill it with water, for example). Then remove the cake pan from the water bath and let it cool to room temperature, then cover with plastic wrap and refrigerate for a few hours. For the glaze, bring the butter, sugar, vanilla sugar, and milk to a boil in a small saucepan. Remove from the heat and whisk in the icing sugar until smooth. Spoon the glaze over the cheesecake and decorate the cake with pecan halves. Let the whole thing set in the refrigerator.