Caramel Topped Pecan Cheesecake

YIELD: 1 Cake




  • Preheat oven to 375F.
  • For the crust, place the cracker crumbs,
  • butter and sugar in a small bowl, and toss with a fork.
  • Press mixture over the bottom of a 9" springform pan.
  • Bake the crust until it is crisp and golden in color, about 10 minutes.
  • Let cool.
  • Reduce the heat to 300F.
  • Place a roasting pan or baking dish filled with hot water on the bottom rack of the oven to create moisture. For the cake filling, cream the cream cheese in a medium size mixing bowl with an electric mixer on medium speed for 1 minutes.
  • Scrape the sides of the bowl.
  • Add brown sugar and beat on medium-high until the cream cheese is fluffy, about 1 minute. Scrape the bowl.
  • Add eggs and vanilla, and beat on medium-low speed until smooth, about 45 seconds.
  • Scrape the bowl.
  • Add flour, and mix on low speed about 5 seconds.
  • Add the pecans and mix to blend, 15 to 20 seconds.
  • Pour the filling over the crust. Bake the cake on the center oven rack until the top is set, about 1 3/4 hours.
  • Remove from oven, allow to cool on a wire rack for 1 1/2 hours, then refrigerate overnight. Two hours before serving the cake, prepare the topping.
  • Place the brown sugar, cream and butter in a small saucepan over medium heat and stir until the sugar is dissolved.
  • Bring the mixture to a boil and continue to boil for 1 1/2 minutes, stirring occasionally.
  • The mixture will look like a thick golden syrup.
  • Remove the pan from the heat and pour the topping into a small bowl to stop the cooking process.
  • When it stops bub bling, pour it over the cheesecake. Tip the springform pan from side to side so that the topping coats the cake evenly.
  • Keep the cake at room temperature until ready to serve.