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Chocolate Caramel Pecan Cheesecake
Ingredients:
Chocolate Pecan Crust:
11 milk chocolate sandwich cream cookies -- crushed
3 T. chopped pecans
3 T. butter -- melted
Chocolate Caramel Pecan Filling:
24 oz. cream cheese
1/3 cup dark brown sugar
1/4 cup dark corn syrup
2 T. cornstarch
3 eggs
1 egg yolk
1/3 cup sour cream
1-1/4 tsp. vanilla extract
1-3/4 cups milk chocolate chips -- melted
1/3 cup chopped pecans
Chocolate Caramel Topping:
3/4 cup milk chocolate chips
1/4 cup sour cream
1 T. dark brown sugar
3 T. chopped pecans
Pecan halves
10 individually wrapped vanilla caramels
2 T. sour cream
Instructions:
Crust: Mix together cookies and pecans, stir in butter. Press crumb
mixture evenly onto the bottom of a greased 9-inch springform pan.
Cake: Combine cream cheese, brown sugar, corn syrup, and cornstarch.
Beat with mixer until smoth. Add eggs and yolk, one at a time, beating
well after each addition. Stir in sour cream and vanilla extract.
Stir in melted chocolate chips and pecans. Pour cream cheese mixture
over crust. Bake at 350 for 15 minutes. Lower the temp to 200 and
bake for 1 hour and 10 minutes or until the center no longer looks
wet or shiny. Remove the cake form the oven and run a knife around
the inside edge of the pan. Turn the oven off; return the cake to
the oven for an additional 1 hour. Chill, uncovered, overnight. Topping:
Melt chocolate chips. Remove from heat and stir in the 1/4 cup sour
cream and brown sugar. Stir in pecans. Spread warm sour cream mixture
over cheesecake. Arrange pecan halves on top. In a double boiler melt
caramels over boiling water. Stir in the 2 T. sour cream. Drizzle
caramel mixture over cheesecake. Chill till serving time. Makes 12-18
slices. |
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