Pecan Caramel Cheesecake

This is a recipe that comes from (CHOW Vol.1#4, pg.41). This is delicious.
- Ready In:
- 1hr
- Serves:
- Units:
3
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ingredients
- 1 1⁄4 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 2 lbs cream cheese
- 1 cup granulated sugar
- 1 egg yolk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1⁄4 cup unsalted butter
- 1⁄2 cup heavy cream
- 1 cup pecan pieces
- 1 pinch sea salt
directions
- Preheat over to 350. In a medium bowl mix the crust ingredients (graham cracker crumbs, butter, sugar) until thouroughly combined. Press the mixture into the bottom of a 9-inch springform pan.
- For the cheesecake, mix the cream cheese and sugar until well incorporated. Add the eggs one at a time, and mix completely after each addition. Add the vanilla extract and mix until blended.
- Pour the cheesecake mixture into the pan. Bake until ready (about 40 minutes). Let cool completely.
- For the caramel, combine the sugar and 1 tablespoon of water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until amber in color. Immediately add the butter and stir to incorporate. Remove from heat, add the heavy cream, and mix well. Let cool to room temperature.
- Pour the caramel over the cheesecake and scatter the pecan and sea salt over the top.
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More than delicious, this is verging on decadent, if it hasn't already gotten there! This was a WONDERFUL & most enjoyable cheesecake, as some of my neighbors can attest, since I shared it with them! Was hesitant about the sea salt, but added it anyway! Definitely a keeper! [Tagged, made & reviewed in Beverage Tag]Reply
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This recipe was actually between a 4 & 5 (5 for taste, 4 for directions). Not that it was Boomette's fault, she copied the recipe was written. We just had trouble with the caramel sauce. DD & I made this using 1 1/2 lbs cream cheese & 1/2 lb sour cream. We also topped with walnuts instead of pecans. The final result was a little too sweet for our liking but that can easily be remedied by using less caramel topping. Made for Newest Zaar StarReply
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This recipe was actually between a 4 & 5 (5 for taste, 4 for directions). Not that it was Boomette's fault, she copied the recipe was written. We just had trouble with the caramel sauce. DD & I made this using 1 1/2 lbs cream cheese & 1/2 lb sour cream. We also topped with walnuts instead of pecans. The final result was a little too sweet for our liking but that can easily be remedied by using less caramel topping. Made for Newest Zaar StarReply
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