Pecan Pie Cheesecake With Caramel-Pecan Sauce Recipe

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Pecan Pie Cheesecake With Caramel-Pecan Sauce
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Ingredients
18
Count
Nutrition
929
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375ºF, coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.
  2. MAKE THE CRUST:.
  3. Process chocolate wafers and the 1/2 cup pecans for the crust in a food processor until fine.
  4. With processor running, drizzle in the melted butter.
  5. Press mixture into the bottom of the pan (tamping the crust with a heavy, flat-bottomed object like a glass or measuring cup ensures a firm crust) & bake for 10 minutes.
  6. Reduce oven to 325ºF.
  7. MAKE THE CHEESECAKE:.
  8. Beat cream cheese, 1 stick butter, 1/2 cup granulated sugar, 1/2 brown sugar, and table salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl.
  9. Add eggs one at a time, fully beating to incorporate into batter after each addition.
  10. Add 1/2 cup cream, 1/4 cup bourbon and vanilla; beat until ingredients are completely incorporated into batter.
  11. Pour filling over crust, smoothing the top of filling.
  12. Transfer cheesecake to a roasting pan; place in the oven.
  13. Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. (A water bath surrounds the cake with gentle even heat, reducing the possibility that it will crack on top.).
  14. Bake cheesecake until it reaches 155º and sides are set but center still jiggles, about 1 hour.
  15. Turn off the oven, leave cheesecake inside for an hour with oven door closed. (In other recipes I have read that one should leave the door ajar - here we did the way they said & it was splendid!).
  16. Remove cheesecake from oven; cool to room temperature.
  17. Cover cheesecake with plastic wrap; chill 3-24 hours before using.
  18. Remove from refrigerator 30 minutes before serving.
  19. MAKE THE SAUCE:.
  20. Combine the 1 1/2 cups brown sugar, 1/2 cup cream, 1/2 stick butter, 1/4 cup bourbon and kosher salt for the sauce in a saucepan.
  21. Bring mixture to a boil over medium-low heat. (Don't stir topping, but keep a close eye on it so it doesn't boil over.).
  22. Simmer topping 10 minutes.
  23. Stir the 1 1/2 cups pecans into the caramel topping.
  24. Let topping stand until slightly thickened and cooed to room temperature, 15-20 minutes.
  25. To serve, spoon sauce over cheesecake. (Serve remaining sauce on in dividual slices.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 929.32 Kcal (3891 kJ)
Calories from fat 724.92 Kcal
% Daily Value*
Total Fat 80.55g 124%
Cholesterol 155.06mg 52%
Sodium 555.37mg 23%
Potassium 370.28mg 8%
Total Carbs 50.67g 17%
Sugars 34.97g 140%
Dietary Fiber 5.96g 24%
Protein 10.77g 22%
Vitamin C 0.7mg 1%
Vitamin A 0.3mg 9%
Iron 3.1mg 17%
Calcium 97mg 10%
Amount Per 100 g
Calories 520.64 Kcal (2180 kJ)
Calories from fat 406.12 Kcal
% Daily Value*
Total Fat 45.12g 124%
Cholesterol 86.87mg 52%
Sodium 311.14mg 23%
Potassium 207.44mg 8%
Total Carbs 28.39g 17%
Sugars 19.59g 140%
Dietary Fiber 3.34g 24%
Protein 6.03g 22%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 9%
Iron 1.7mg 17%
Calcium 54.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.5
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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