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| Caramel Pecan Cheesecake |
Ingredients
Crust:
1 stick unsalted butter, melted
1 cup graham cracker crumbs
1/4 cup chopped pecans
Filling:
3 8 oz. packages cream cheese, softened
3 large eggs, lightly beaten
1 cup sugar
1 cup sour cream
2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups halved pecans
1/4 cup chopped pecans
1/4 cup chocolate chips
Topping:
1 cup packed dark brown sugar
1/2 stick unsalted butter
2 tablespoons whipping cream
Method
For crust:
Combine all ingredients in medium bowl until crumbs are moistened. Press
mixture over bottom of lightly buttered 9-inch springform pan. Refrigerate to
chill, about 1 hour. Heat oven to 375.
For filling: beat all ingredients in bowl of electric mixture until well blended. Pour
over chilled crust.
Bake until edges are set and center is still loose, about 1 hour. Do not overbake,
cake settles and firms during cooling. Cool completely on wire rack, cover lightly
with plastic wrap and refrigerate overnight.
For topping:
Heat brown sugar, butter, and cream to boil in medium sauce pan over high heat.
Cook, stirring often until sugar is dissolved. Remove from heat. Cool slightly;
pour over top of chilled cake while still warm enough to pour. Arrange pecan
halves around outer edge; sprinkle with remaining chopped nuts and chips.
Remove collar from pan; place on serving platter.
Crust:
1 stick unsalted butter, melted
1 cup graham cracker crumbs
1/4 cup chopped pecans
Filling:
3 8 oz. packages cream cheese, softened
3 large eggs, lightly beaten
1 cup sugar
1 cup sour cream
2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups halved pecans
1/4 cup chopped pecans
1/4 cup chocolate chips
Topping:
1 cup packed dark brown sugar
1/2 stick unsalted butter
2 tablespoons whipping cream
Method
For crust:
Combine all ingredients in medium bowl until crumbs are moistened. Press
mixture over bottom of lightly buttered 9-inch springform pan. Refrigerate to
chill, about 1 hour. Heat oven to 375.
For filling: beat all ingredients in bowl of electric mixture until well blended. Pour
over chilled crust.
Bake until edges are set and center is still loose, about 1 hour. Do not overbake,
cake settles and firms during cooling. Cool completely on wire rack, cover lightly
with plastic wrap and refrigerate overnight.
For topping:
Heat brown sugar, butter, and cream to boil in medium sauce pan over high heat.
Cook, stirring often until sugar is dissolved. Remove from heat. Cool slightly;
pour over top of chilled cake while still warm enough to pour. Arrange pecan
halves around outer edge; sprinkle with remaining chopped nuts and chips.
Remove collar from pan; place on serving platter.