Caramel Pecan Cheesecake

"From the I *heart* Cheesecake book."
 
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Ready In:
2hrs 30mins
Ingredients:
21
Yields:
1 cake
Serves:
12-18
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ingredients

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directions

  • Homemade Cookie Crust (first five ingredients): Combine flour and sugar.
  • Add egg, then butter and vanilla. Mix well.
  • With generously greased fingers, press dough evenly into bottom on greased 9 inches cheesecake pan.
  • Bake 12-15 min or until lightly browned. Set aside.
  • Have all ingred at room temp and preheat oven to 350.
  • Caramel pecan Filling (next 9 ingredients): In large bowl, beat cream cheese, sugar, cornstarch and corn syrup with an electric mixer until smooth.
  • Add eggs and yolk one at a time, beating well after each addition.
  • Stir in vanilla and butter flavoring. Stir in chopped pecans.
  • Pour filling onto crust. Bake at 350 for 15 minute
  • Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet. Remove from oven and run knife around inside edge of pan.
  • Turn oven off and return cake to over for additional 2 hours Chill overnight.
  • Caramel pecan frosting (last 7 ingredients): In small saucepan, melt butter.
  • Stir in brown sugar, cream of tartar and milk.
  • Bring to a boil. Turn off heat and cool to lukewarm.
  • Stir in vanilla, powdered sugar and pecans. Beat with electric mixer until creamy. It will thicken until after it is on the cake.
  • Spread warm frosting on cake, creating a design by drawing swirls with bottom of a spoon. Keep chilled.

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RECIPE SUBMITTED BY

I am addicted to homemade bread and love trying new recipes of all kinds. I am a serial clipper of delicious sounding recipes from all over and enjoy sharing them.
 
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