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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I created this creamy cheesecake using two favoritescaramel and pecans. It's a stunning cake and rivals any I've tasted. Ingredients:
2 cups crushed shortbread cookies |
3 tablespoons butter, melted |
1/4 cup plus 2 tablespoons king arthur unbleached all-purpose flour, divided |
1 jar (12-1/4 ounces) caramel ice cream topping |
1 cup chopped pecans |
5 packages (8 ounces each) cream cheese, softened |
1-3/4 cups sugar |
1-1/2 teaspoons vanilla extract |
4 eggs |
2 egg yolks |
1/3 cup heavy whipping cream |
sour cream topping: |
2 cups (8ounces each) sour cream |
1/3 cup sugar |
Directions:
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
2. Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
3. In a large bowl, beat the cream cheese, sugar vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream.
4. Pour over crust. Bake at 325° for 65-70 minutes or until center is almost set.
5. In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10-12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
6. Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans. Refrigerate leftovers. Yield: 12 servings.
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