More Great Recipes: Cheesecake

Pecan Caramel Cheesecake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

CRUST:
7 5 1/2 " graham crackers
1/2 cup chopped pecans, toasted and cooled
3/4 stick butter, melted and cooled
FILLING:
2 pounds cream cheese, softened
1 1/2 cups brown sugar, packed
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla
1/2 teaspoon salt
TOPPING:
1 cup sugar
1 cup heavy cream
1 tablespoon butter
1 teaspoon vanilla
1 cup pecan halves, toasted


FOR CRUST: In a food processor, grind graham crackers and pecans fine and in a bowl stir together with butter. Press mixture into bottom of 9x2 1/2" springform pan. Chill crust 30 minutes. Preheat oven to 325 degrees. MAKE FILLING: IN a bowl with an electric mixer beat cream cheese until light and flffy. Add brown sugar gradually, beating until combined well. Beat in flour and add eggs, 1 at a time, beating well after each addition. Add sour cream, vanilla and salt, beating until combined well. Pour filling into crust and bake in oven 1 hour or until edges are just set but middle trembles slightly. (Cheesecake will continue to set as it cools) Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours. MAKE TOPPING: In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves. Simmer mixture, with stirring until it registers 225 degrees on a candy thermometer and remove pan from heat. Stir is butter and vanilla and cool to room temperature. Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively on top and chill cheesecake, covered overnight. Remove side of pan.


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