Caramel Pecan Cheesecake
- 1 1/4 cups (300 mL) chocolate sandwich cookie crumbs
- 1/4 cup (50 mL) pecans, toasted (see tips) and ground
- 1/4 cup (50 mL) unsalted butter, melted
- 1 cup (250 mL) soft caramels
- 2 tbsp (25 mL) evaporated milk or whipping (35%) cream
- 6 oz (175 g) bittersweet chocolate chunks
- 2 packages (each 8 oz/250 g) cream cheese, softened
- 1 cup (250 mL) sour cream
- 1/2 cup (125 mL) granulated sugar
- 3 eggs
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) pecans, toasted and chopped
- 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased
- Preheat oven to 350F (180C)
- Crust: In a bowl, combine cookie crumbs, ground pecans and butter.
- Press into bottom of cheesecake pan and freeze.
- Filling: In a small saucepan over low heat, melt caramels in evaporated milk, stirring frequently, until smooth.
- Reserve about 3 tbsp (45 mL); cover and refrigerate.
- Pour remaining caramel mixture over frozen crust, spreading evenly and leaving a 1/2-inch (1 cm) border uncovered.
- Sprinkle chocolate chunks over caramel.
- Set aside.
- In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes.
- Add eggs, one at a time, beating after each addition.
- Mix in vanilla.
- Fold in chopped pecans by hand.
- Pour over frozen crust, smoothing out to sides of pan.
- Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.
- Let cool in pan on a wire rack for 2 hours.
- Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
- Decoration: Reheat reserved caramel mixture in the microwave (or in a small saucepan over low heat) until melted.
- Drizzle over cake.
chocolate sandwich cookie crumbs, pecans, unsalted butter, caramels, milk, bittersweet chocolate, cream cheese, sour cream, sugar, eggs, vanilla, pecans, cheesecake pan
Taken from www.cookstr.com/recipes/caramel-pecan-cheesecake (may not work)