BUTTER PECAN CARAMEL CHEESECAKE
It is a cheesecake that has a similar flavor to Butter Pecan Ice Cream. Now what could be greater than Cheesecake with Butter Pecan Ice Cream laced with carmel and a buttery pecan granola crust? I won 1st place of $2,500 on the KTLA Morning News Show in Los Angeles, CA. for this dessert. This contest was sponsored by the movie "Waitress". It's a lot of work but oh my, well worth it. I have not included some of my secret ingredients in order to keep it original but it is still good.
Provided by The Real Cake Baker
Categories Cheesecake
Time 3h30m
Yield 1 11 in springfoam, 11-12 serving(s)
Number Of Ingredients 17
Steps:
- Bake pecans in 1/2 stick of butter in oven for 15 minutes Combine in blender the pecans, granola crumbs, flour and brown sugar, Reserve 1/3 cup of the granola mixture to put on the top of the cheesecake. Melt a half a cup of butter and mix it with the Granola mixture then put the rest of the mixture on the bottom and sides of a 10 inch springform pan pressing firmly. Place in the preheated (350) oven and bake for crust for 10 to 12 minutes. Remove from the oven and cool.
- In a double broiler or a metal bowl steamed over hot water, place caramels in the bowl with the evaporated milk and stir constantly until completely melted stir in the butter. Pour caramel mixture over the bottom of the granola crust. Reserve approximately 1/2 cup or more for the batter. (I now make my caramel from scratch it's a lot easier to work with and not as hard as the candy caramels. If you know how to make good caramel from scratch I strongly recommend that instead).
- Do not let the caramel sauce touch the pan or it will stick and break the pan.
- Beat the cream cheese until light and fluffy then gradually add the sugar and mix it well at medium speed. Beat in the sour cream, vanilla and butter flavoring. Add caramels to the cream cheese mixture. Stir in the remaining roasted pecans. Add eggs one at a time, beat well after each addition.
- Pour batter over the caramel mixture. Sprinkle the crumb mixture over the batter. Bake at 475 for 10 minutes then reduce temperature to 300 and bake for 55 minutes. Allow cheesecake to cool down in the oven with the oven off. Let cool then refrigerate for at least 6 hours before serving, preferably over night.
- This cheesecakes success required that you use a standard cheesecake water-bath to avoid cracking. Special instruction on cutting: Take a very sharp knife and run under hot water before each cut. Cut straight down and force the knife through the caramel because it will be very hard. The first cut is always the hardest. It gets easier with each cut.
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Mani Jan
[email protected]This cheesecake is on my to-make list. It looks so delicious!
Arfi Ahmed
[email protected]I've made this cheesecake several times and it's always a hit. The caramel pecan topping is what really makes it special.
Sofi Claire Painter
[email protected]This cheesecake was easy to make and turned out great. The only thing I would change is to use a darker chocolate for the crust.
Adam Page
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was perfect and the cheesecake was creamy and smooth.
Manish Lamsal
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The caramel pecan topping was especially delicious.
jesus pena
[email protected]Wow! This cheesecake was amazing. The crust was flaky and buttery, the cheesecake was creamy and smooth, and the caramel pecan topping was to die for. Definitely a new favorite dessert.
jaydee 76 (God breathed)
[email protected]This cheesecake was easy to make and turned out so creamy and delicious. The caramel pecan topping was the perfect finishing touch. I will definitely be making this again.
pervaiz ali
[email protected]I followed the recipe exactly and the cheesecake turned out great. The caramel pecan topping was a little too sweet for my taste, but overall it was a delicious dessert.
Ekpe Chijioke
[email protected]This cheesecake was delicious! The pecan caramel topping was so good, and the cheesecake itself was creamy and not too dense. I would definitely make this again.
M Jalil Zafar
[email protected]I've made this cheesecake several times now, and it always turns out perfect. The crust is flaky and buttery, the cheesecake is creamy and smooth, and the caramel pecan topping is heavenly. It's a showstopper dessert that's sure to impress your guest
Hashem Haubsh
[email protected]This cheesecake was a hit at my last dinner party. The caramel pecan topping was the perfect balance of sweet and salty, and the cheesecake itself was creamy and decadent. I will definitely be making this again!