Pecan Caramel Cheesecake

I wanted to share with you a yummy dessert.  And when I was looking through my photostream of Flickr I saw this cheesecake I made in 2006.  It was a real success.  My friends loved it.  They left with the recipe.  When I do cheesecake, I always use reduced-fat cream cheese.

Since it was made 4 years ago, the photos were not very good.

Pecan Caramel Cheesecake
From CHOW Vol.1#4, pg.41

Crust:

  • 1 1/4 cups graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar

Cheesecake:

  • 2 lbs cream cheese
  • 1 cup granulated sugar
  • 1 egg yolk
  • 3 eggs
  • 1 teaspoon vanilla extract

Caramel:

  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 cup roughly chopped pecans
  • 1 pinch sea salt
  1. Preheat over to 350. In a medium bowl mix the crust ingredients 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 temp.
  5. Pour the caramel over the cheesecake and scatter the pecan and sea salt over the top.

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