Caramel Cheesecake in a Pecan Crust

Total Time
1hr
Prep 15 mins
Cook 45 mins

For the RSC Cooking Contest. When I saw the list of ingredients and focused on dessert it became pretty obvious to me that I'd be making a cheesecake. This one's delicious! I watched the amount of sugar I added and the caramels contributed the rest. I decided to use just pecans in the crust - no cookies, and I'm really pleased with the result. Creamy, not too dense, with a pleasant nutty crunch. I think you're all going to enjoy this.

Ingredients Nutrition

  • Crust

  • 2 tablespoons butter, melted
  • 1 12 cups pecans, ground semi-coarse, to make a crumb crust
  • 14 cup sugar
  • 3 tablespoons flour
  • 14 teaspoon salt
  • Filling

  • 10 ounces ricotta cheese
  • 10 ounces cream cheese
  • 13 cup whipping cream
  • 1 teaspoon vanilla extract
  • 14 cup sugar
  • 3 tablespoons flour
  • 3 eggs
  • 25 caramel candies, cut into quarters (milk toffee)
  • caramel sauce (optional)
  • whipped cream (optional)

Directions

  1. Preheat oven to 350 degrees F.
  2. To make crust: Combine all crust ingredients in a small bowl and toss to distribute butter.
  3. Press on bottom and sides of a 9 inch springform pan, line outside of pan with foil and bake for 12 minutes.
  4. Remove but maintain oven temperature.
  5. For filling: Beat ricotta, whipping cream and cream cheese in mixer until well combined.
  6. Beat in vanilla extract, sugar and flour.
  7. At lowest setting, beat in eggs, one at a time.
  8. Stir in caramel candies and pour into springform pan.
  9. Bake for 45 minutes.
  10. Turn off oven and leave in for 1 more hour.
  11. Refrigerate overnight before serving.
  12. If you want it to be even more decadent, serve with Caramel Sauce and Whipped Cream.

Reviews

(2)
Most Helpful

OH MY GOD! OH MY GOD! This is a winner! I feel so guilty eating this. Yes I had 2 slices. Caramel and pecans and cheese just to yummy. Creamy and rich. Sinfully Delish!

Rita~ July 11, 2003

Followed the directions "ver batem". Either the tinfoil needs to come off after the crust is baked (before the filling is added), or the baking time needs to be increased to 55-60 minutes. My oven has been dead on, on most other recipes. Should the caramels be melted completely after baking? Mine were not. On a positive note, crust was really good!

ppcbidtracker March 30, 2007

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