Here’s a recipe that is perfect year round, particularly during the holiday season!
Courtesy of The Cheesecake Bible by George Geary 2014 © www.robertrose.ca Reprinted with publisher permission.
Caramel Pecan Cheesecake
A childhood fondness for turtle candies, with crunchy pecans wrapped in rich caramel, inspired this decadent cheesecake. The recipe serves 10 – 12.
- 11⁄4 cups chocolate sandwich cookie crumbs 300 mL
- 1⁄4 cup pecans, toasted and ground 50 mL
- 1⁄4 cup unsalted butter, melted 50 mL
- 1 cup soft caramels 250 mL
- 2 tbsp evaporated milk or whipping (35%) cream 25 mL
- 6 oz bittersweet chocolate chunks 175 g
- 2 packages (each 8 oz/250 g) cream cheese, softened
- 1 cup sour cream 250 mL
- 1⁄2 cup granulated sugar 125 mL
- 3 eggs
- 1 tsp vanilla extract 5 mL
- 1 cup pecans, toasted and chopped 250 mL
This recipe calls for a 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.
Preheat oven to 350°F (180°C)
Crust: In a bowl, combine cookie crumbs, ground pecans and butter. Press into bottom of cheesecake pan and freeze.
Filling: In a small saucepan over low heat, melt caramels in evaporated milk, stirring frequently, until smooth. Reserve about 3 tbsp (45 mL); cover and refrigerate. Pour remaining caramel mixture over frozen crust, spreading evenly and leaving a 1⁄2-inch (1 cm) border uncovered. Sprinkle chocolate chunks over caramel. Set aside.
In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla. Fold in chopped pecans by hand.
Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan
on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
Decoration: Reheat reserved caramel mixture in the microwave (or in a small saucepan over low heat) until melted. Drizzle over cake.
It’s best not to spread the melted caramel mixture right to the edge of the pan. If you do, it might stick and make it difficult to remove the cake from the pan.
Be sure to check out my review of The Cheesecake Bible!
- Paperback: 320 pages
- Publisher: Robert Rose; Original edition (October 10, 2008)
- Language: English
- ISBN-10: 0778801926
- ISBN-13: 978-0778801924
- Cover price $24.95
Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.