Caramel Pecan Cheesecake
- Ready In:
- 2hrs 30mins
- Ingredients:
- 21
- Yields:
-
1 cake
- Serves:
- 12-18
ingredients
- 3⁄4 cup flour
- 2 tablespoons sugar
- 1 egg, lightly beaten
- 4 tablespoons butter, softened
- 1⁄2 teaspoon vanilla
- 24 ounces cream cheese
- 3⁄4 cup dark brown sugar
- 1⁄3 cup dark corn syrup
- 3 tablespoons cornstarch
- 3 large eggs
- 1 egg yolk
- 2 teaspoons vanilla
- 2 teaspoons butter flavoring
- 2⁄3 cup pecans, coarsely chopped
- 2 tablespoons butter
- 1⁄3 cup dark brown sugar
- 1 1⁄4 teaspoons cream of tartar
- 2 tablespoons milk
- 1⁄2 teaspoon vanilla
- 3⁄4 cup powdered sugar
- 1⁄3 cup pecans, coarsely chopped
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.