Pecan Caramel Cheesecake
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
41
Spice
61
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Unsalted Butter910 g
Cream Cheese (softened)1.5 cups
Light Brown Sugar (firmly packed)1 cup
All-Purpose Flour4 large
Egg1 cup
Sour Cream1 tsp
Vanilla Extract1 tsp
Salt1 cup
Granulated Sugar1 cup
Heavy CreamDirections:
1
Make crust: In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter
2
Press mixture into bottom of a 9- by 2 1/2-inch springform pan
3
Chill crust 30 minutes
4
Preheat oven to 325°F
5
In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter
6
Press mixture into bottom of a 9- by 2 1/2-inch springform pan
7
Chill crust 30 minutes
8
Preheat oven to 325°F
9
Make filling: In a bowl with an electric mixer beat cream cheese until light and fluffy
10
Add brown sugar gradually, beating until combined well
11
Beat in flour and add eggs, 1 at a time, beating well after each addition
12
Add sour cream, vanilla, and salt, beating until combined well
13
In a bowl with an electric mixer beat cream cheese until light and fluffy
14
Add brown sugar gradually, beating until combined well
15
Beat in flour and add eggs, 1 at a time, beating well after each addition
16
Add sour cream, vanilla, and salt, beating until combined well
17
Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly
18
(Cheesecake will continue to set as it cools
19
) Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours
20
Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly
21
(Cheesecake will continue to set as it cools
22
) Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours
23
Make topping: In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted
24
Cook sugar, swirling pan, until a deep caramel
25
Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves
26
Simmer mixture, without stirring, until it registers 225°F
27
On a candy thermometer and remove from heat
28
Stir in butter and vanilla and cool to room temperature
29
In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted
30
Cook sugar, swirling pan, until a deep caramel
31
Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves
32
Simmer mixture, without stirring, until it registers 225°F
33
On a candy thermometer and remove from heat
34
Stir in butter and vanilla and cool to room temperature
35
Pour topping over cheesecake, spreading evenly
36
Arrange pecans decoratively on top and chill cheesecake, covered, overnight
37
Remove side of pan
38
Pour topping over cheesecake, spreading evenly
39
Arrange pecans decoratively on top and chill cheesecake, covered, overnight
40
Remove side of pan