- 24
- 10 mins
- 45 mins
Ingredients
- 1 cup graham cracker crumbs (about 8 whole crackers, crushed)
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 8 oz packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup heavy whipping cream
- 3 oz pecans, toasted
- 1 cup semi-sweet or milk chocolate chips
- 2 tablespoons whole milk
- 1 cup dulce de leche caramel
Preparation
Step 1
Preheat oven to 325ºF.
In a small bowl, combine graham cracker crumbs, ¼ cup sugar and melted butter.
Spoon into cheesecake pan and set aside.
Add cream cheese, sugar and eggs to a mixer bowl. Wash your hands after handling the raw eggs. Beat 3 minutes at medium- high speed, stopping to scrape sides and bottom about halfway through. Don’t taste the batter. Unbaked flour, eggs, butter or dough can cause foodborne illness if eaten.
Add vanilla and heavy whipping cream. Continue to beat 2 minutes at medium-high heat.
Scoop filling over crust. Bake for 25 minutes and make sure cheesecakes are set on top.
Remove from oven to a wire rack to cool to room temperature.
Run a sharp knife around edges of cheesecakes and carefully remove from pan and place on a serving dish. Refrigerate for 2 hours or until chilled.
Place pecans on a baking sheet and bake for 7-10 minutes or until lightly toasted. Set aside.
Reserve 24 pecans for garnish. Chop remaining pecans and set aside.
Add chocolate chips and milk to a microwave safe bowl and heat in 30 second intervals, stirring in between until chocolate is melted and smooth.
Top each cheesecake with caramel, pecans and chocolate sauce. Place half a pecan on each cheesecake for garnish.
Refrigerate until ready to serve.
Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.