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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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From the I *heart* Cheesecake book. Ingredients:
3/4 cup flour |
2 tablespoons sugar |
1 egg, lightly beaten |
4 tablespoons butter, softened |
1/2 teaspoon vanilla |
24 ounces cream cheese |
3/4 cup dark brown sugar |
1/3 cup dark corn syrup |
3 tablespoons cornstarch |
3 large eggs |
1 egg yolk |
2 teaspoons vanilla |
2 teaspoons butter flavoring |
2/3 cup pecans, coarsely chopped |
2 tablespoons butter |
1/3 cup dark brown sugar |
1 1/4 teaspoons cream of tartar |
2 tablespoons milk |
1/2 teaspoon vanilla |
3/4 cup powdered sugar |
1/3 cup pecans, coarsely chopped |
Directions:
1. Homemade Cookie Crust (first five ingredients): Combine flour and sugar.
2. Add egg, then butter and vanilla. Mix well.
3. With generously greased fingers, press dough evenly into bottom on greased 9 inches cheesecake pan.
4. Bake 12-15 min or until lightly browned. Set aside.
5. Have all ingred at room temp and preheat oven to 350.
6. Caramel pecan Filling (next 9 ingredients): In large bowl, beat cream cheese, sugar, cornstarch and corn syrup with an electric mixer until smooth.
7. Add eggs and yolk one at a time, beating well after each addition.
8. Stir in vanilla and butter flavoring. Stir in chopped pecans.
9. Pour filling onto crust. Bake at 350 for 15 minute
10. Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet. Remove from oven and run knife around inside edge of pan.
11. Turn oven off and return cake to over for additional 2 hours Chill overnight.
12. Caramel pecan frosting (last 7 ingredients): In small saucepan, melt butter.
13. Stir in brown sugar, cream of tartar and milk.
14. Bring to a boil. Turn off heat and cool to lukewarm.
15. Stir in vanilla, powdered sugar and pecans. Beat with electric mixer until creamy. It will thicken until after it is on the cake.
16. Spread warm frosting on cake, creating a design by drawing swirls with bottom of a spoon. Keep chilled.
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