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Home -> Baked Goods -> Cakes and Tortes
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Caramel Cheesecake with Pecan Crust and Chocolate
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 2/3 cup all purpose flour 1/4 tsp. salt 6 tbsp. softened butter 1/4 cup sugar 1 large egg yolk 1/2 tsp. vanilla extract 1 cup pecan halves
Filling: 16 ounces cream cheese, softened 3 large eggs 2 tsp. vanilla extract 1 1/4 cups sugar
Topping: 1/4 cup heavy or whipping cream 4 ounces bittersweet or semisweet chocolate
Directions
For Crust: Preheat oven to 350 degrees. Sift flour into a small bowl. Stir in salt. Beat together butter and sugar in a large bowl until light and fluffy. Beat in yolk and vanilla. Beat in flour mixture on low speed until just combined. Let dough stand 5 minutes. Spread dough evenly into the bottom of a buttered 9 inch springform pan. Press pecan halves into dough. Bake about 20 minutes until golden. Cool in pan on a rack. Wrap outside of pan tightly with foil to come all the way up sides of pan. Place springform into a large roasting pan.
For Filling: Beat cream cheese in a large bowl until fluffy. Beat in eggs and vanilla. Place sugar in a small saucepan and cook until sugar is melted to a deep caramel color. Gradually beat caramel mixture into cream cheese. Beat until well combined. Pour filling over prepared crust. Pour hot water into roasting pan to come halfway up sides of springform. Bake 45 to 60 minutes until center is set. Cool 30 minutes in pan on a rack. Discard foil.
For Topping: Bring cream to a boil in a small saucepan. Place chocolate in a bowl and pour hot cream over. Let stand 30 seconds. Whisk until chocolate is melted and smooth. Pour topping over cheesecake and spread evenly. Refrigerate cheesecake overnight. Remove pan sides, Cut into wedges and serve.
Serves 10 to 12.
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