Pecan Caramel Cheesecake

niedziela, 16 lutego 2014

Pecan Caramel Cheesecake

Time: 1 hrs


  • 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


  • 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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