Caramel Pecan Cheesecake

Caramel Pecan Cheesecake
Caramel Pecan Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

slices

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • HOMEMADE COOKIE CRUST

  • 3/4

    cup flour

  • 2 1/2

    tablespoons sugar

  • 1

    egg, lightly beaten

  • 1/4

    cup butter, softened

  • 1/2

    teaspoon vanilla

  • CARAMEL PECAN FILLING

  • 24

    ounces cream cheese

  • 3/4

    cup dark brown sugar

  • 1/3

    cup dark corn syrup

  • 5

    teaspoons cornstarch

  • 3

    eggs

  • 1

    egg yolk

  • 2

    teaspoons vanilla

  • 2/3

    cup chopped pecans

  • PECAN FROSTING

  • 4

    teaspoons butter

  • 1/3

    cup dark brown sugar

  • 1 1/2

    tablespoons milk

  • 1 1/4

    teaspoons cream of tartar

  • 3/4

    cup powder sugar

  • milk

  • pecan halves

Directions

HOMEMADE COOKIE CRUST In a medium bowl stir together flour and sugar. Add egg, butter, and vanilla. Beat with an electric mixer till well combined. With generously greased fingers, press the dough evenly onto the bottom of a greased 9-inch sringform pan. Bake at 350 for 12 to 15 minutes or till lightly browned. Remove from oven and set aside. Refrigerated Cookie Dough Crust In place of a homemade cookie crust, use 8 ounces of refrigerated sugar cookie dough. Slice dough according to directions. Arrang dough slices in pan, starting on the outside edge working your way into the middle. Press dough evenly onto the bottom of the pan. Bake as directed above. CARAMEL PECAN FILLING In a large bowl combine cream cheese, brown sugar, corn syrup, and cornstarch. Beat with and electric mixer till smooth. add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla. Stir in pecan. Pour the cream cheese mixture over the crust. Bake at 350 for 15 minutes. Lower temperature to 225 and bake for 1 hour and 15 minutes or till the center is no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight. PECAN FROSTING In a small saucepan melt butter. Stir in brown sugar, 1 1/2 tablespoons milk, and cream of tartar; bring to a boil. Remove from heat and cool to lukewarm (about 110). Stir in the vanilla. Add powder sugar. Beat in additional milk, 1 tablespoon at a time, till disired consistency. Spread warm frosting over cheesecake. Arrange pecan halves on frosting. Chill till serving time.

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