Ingredients
- Filling:
- 1 cup flour
- 1/3 cup brown sugar
- 1/4 cup finely chopped pecans
- 6 Tablespoons butter
- 4 pkg. (8 oz each) cream cheese, softened
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup plus 1 teaspoon all-purpose flour, divided
- 2 Tablespoons heavy whipping cream
- 1 1/2 teaspoons vanilla
- 4 eggs, lightly beaten
- 1/2 cup milk chocolate chips, melted and cooked
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped pecans
- Ganache:
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 2 Tablespoons chopped pecans
- Optional garnish: pecan halves and additional caramel topping
Preparation
Step 1
Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square). Securely wrap foil around pan.
In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1" of hot water to larger pan.
Bake at 325 degrees for 1 1/4- 1 1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to looses; cool 1 hour longer. Refrigerate overnight.
For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips, whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinlke with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping, if desired.