Prep 3 hrs
Cook 0 mins
"Dulce de leche is a soft milk-caramel confection that is yet again one of the year's top flavors. If you don't have time to make the sauce, look for it with the ice cream toppings at the market. Note that the baked cheesecake must be chilled overnight before serving." From Epicurious.Com.
- 1 cup flour
- 1⁄3 cup pecans (about 1 1/2 ounces)
- 1⁄2 cup unsalted butter, melted
- 1⁄4 cup sugar
- 1 1⁄4 teaspoons vanilla essence
- 12 ounces cream cheese, softened
- 2 (8 ounce) containers mascarpone cheese
- 1 1⁄2 tablespoons all-purpose flour
- 1 1⁄4 cups sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon fresh lemon juice
- 4 large eggs, room temperature
For candied pecans
- 1⁄2 cup sugar
- 2 tablespoons water
- 3⁄4 cup pecan halves
For dulce de leche sauce
- 1 cup whipping cream
- 1 cup packed dark brown sugar
- 1⁄2 cup sweetened condensed milk
- For crust:.
- Preheat oven to 350°F.
- Finely grine pecans in processor.
- Mix butter, flour, ground pecans, sugar and vanilla essence.
- Press into greased 9" springform pan.
- For filling:.
- Using electric mixer, beat cream cheese in large bowl until smooth.
- Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
- Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice.
- Add eggs 1 at a time, beating just until blended after each addition.
- Pour filling over crust in the springform pan.
- Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
- Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes.
- Meanwhile --
- For candied pecans:.
- Line baking sheet with foil; spray with nonstick spray.
- Combine sugar, and water in heavy small saucepan.
- Stir over medium-low heat until sugar dissolves.
- Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
- Remove from heat.
- Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely.
- Break candied pecans apart, leaving each pecan half intact with some candied caramel attached.
- (Can be made 1 week ahead. Store airtight at room temperature. Makes about 1 cup.).
- (Can toast pecans at 350°F for 5-7 minutes first before stirring them into caramel).
- For dulce de leche sauce:.
- Combine whipping cream and brown sugar in heavy medium saucepan.
- Stir over medium heat until sugar dissolves.
- Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
- Stir in sweetened condensed milk.
- (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable. Makes about 1 1/3 cups.).
- Cool cake on rack 1 hour.
- Refrigerate uncovered overnight.
- (Can be made 2 days ahead. Cover and keep refrigerated.).
- Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
- *Italian cream cheese, available at Italian markets and many supermarkets.
I have made this three times. The first time (7 years ago) I thought it was a lot of work, next two times, it seemed easy. This is a brilliant recipe. If you are a cheesecake fan, this will blow your doors off. THIS IS MY FAVORITE CHEESECAKE! It still makes me drool like Homer Simpson just thinking about it.