CARAMEL PECAN CHEESECAKE
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.
PECAN AND SALT CARAMEL CHEESECAKE
A classic cheesecake recipe gets dressed up with salted caramel and a bit of crunch. From Chowdotcom
Provided by TaterBug
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the crust:
- Heat the oven to 325ºF and arrange a rack in the middle. Butter the bottom and sides of a 9-inch springform pan; set aside. Mix together the graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Evenly press the mixture into the bottom of the prepared springform pan; set aside.
- For the cheesecake:
- Combine the cream cheese and sugar in a stand mixer fitted with a paddle attachment and mix on medium speed until light, airy, and smooth. Add the yolk and then the eggs one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.
- Pour the mixture into the prepared pan and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set, about 40 minutes. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool completely.
- For the caramel:
- Stir together the sugar and water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until the mixture turns amber in color, about 3 minutes. Immediately add the butter and stir to incorporate. Remove from heat, add the cream, and mix well. Set aside and let cool to room temperature.
- To assemble:
- Pour the caramel over the cooled cheesecake, then scatter the pecan pieces and sea salt over the top.
Nutrition Facts : Calories 630.9, Fat 46.8, SaturatedFat 25, Cholesterol 187.5, Sodium 348.2, Carbohydrate 46.9, Fiber 1.1, Sugar 39.9, Protein 9.2
PECAN CARAMEL CHEESECAKE
Make and share this Pecan Caramel Cheesecake recipe from Food.com.
Provided by Boomette
Categories Cheesecake
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 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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PECAN AND SALTED CARAMEL CHEESECAKE - BAKE OR BREAK
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Servings 12Estimated Reading Time 2 minsCategory CheesecakesTotal Time 1 hr 30 mins
- Mix the graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Press into the bottom of prepared pan. Set aside.
- Mix the cream cheese and sugar with an electric mixer at medium speed until light, airy, and smooth. Add the eggs, one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.
- Pour the mixture into the prepared pan. Bake about 40 minutes or until a toothpick inserted into the cake comes out clean and the center of the cheesecake is just set. Turn off the oven, leave door slightly ajar, and let the cheesecake cool completely.
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