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Buttermilk Pecan CannaCheesecake

Updated: Feb 5


Makes 1 10” Cheese Cake

INGREDIENTS

CRUST

  • ½ cup Auntie Dolores Glazed Pecans (finely ground)

  • 2 cups finely ground graham crackers

  • 1 Stick JeffThe420Chef’s Light Tasting Cannabutter, softened

FILLING

  • 2 (8oz) packages Cream Cheese

  • 3 eggs

  • ¾ cup Cane Sugar

  • ¼ cup Buttermilk

GARNISH

  • Chocolate shavings

  • Maple Syrup

  • Chocolate covered almonds or Auntie Dolores Pecans

HOW TO MAKE IT

Preheat the oven to 325 degrees F.

CRUST

  1. Grease the bottom of a pie pan with 1/2 tsp of CannaButter

  2. In a mixing bowl, combine ground pecans, graham cracker crumbs and the remaining CannaButter

  3. Pour the crumb mixture into the pan and, using the bottom of a large spoon press the crumbs down and up the sides. Refrigerate while you make the filling.

FILLING

  1. In large bowl, HAND beat the cream cheese with the eggs and buttermilk. Gradually add sugar and beat until creamy, about 3 minutes. Add vanilla. Mix until smooth.

  2. Pour the filling into the crust-lined pan.

  3. Bake at 325º for 45 Mins.

  4. Remove from oven and place in refrigerator for hours and voilà!

*Click on the THC/CBD Calculator link to figure out the approximate dose of THC per serving.