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Pecan Caramel Cheesecake
Time: 1 hrs
Ingredients
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 2 lbs cream cheese
- 1 cup granulated sugar
- 1 egg yolk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup pecan pieces
- 1 pinch sea salt
Directions
- 1 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.
- 2 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.
- 3 Pour the cheesecake mixture into the pan. Bake until ready (about 40 minutes). Let cool completely.
- 4 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.
- 5 Pour the caramel over the cheesecake and scatter the pecan and sea salt over the top.
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