Sunday, October 2, 2011

Salted Caramel Pecan Cheesecake

I love to cook, especially desserts. I'm not going to take credit for every recipe I've ever used, because I take bits and pieces from other recipes and find a way to make it my own. Sometimes this can blow up in your face, but sometimes it works fabulously. I can honestly say, please read the entire recipe and feedback to make your own version of this amazing cheesecake. One thing I didn't think about was the caramel top getting rock hard once it's in the fridge...

What you'll need:

1 1/4 Graham Cracker Crumbs {don't be lazy, smash them yourself!}
4 Tablespoons Unsalted Butter, Melted
3 Tablespoons Granulated Sugar

32 Ounces Non Fat Cream Cheese
1 Cup Granulated Sugar
1 Large Egg Yolk
3 Eggs
3 Teaspoons Vanilla Extract

1 Bag Kraft Caramels
1 Teaspoon Kosher Salt
1 Cup Whole Pecans

Preheat oven to 325. Butter the bottom of a 9 inch spring form pan.

Mix graham cracker crumbs, butter, and sugar in medium bowl until combined. Press in the bottom of pan and place in oven for 10 minutes.

And.. excuse the man hands, they are hubby's {I made him do the dirty work!}. Let cool.

Next, mix cream cheese and sugar with an electric mixer at medium speed until smooth.

Add eggs, one at a time. Mixing completely after each. Add in vanilla extract and mix until combined.

Pour mixture into the prepared pan. Bake 40 minutes. Turn off oven, leave door slightly open and let cheesecake cool completely while in oven.

Once cooled, pull from oven.

Next, create a double broiler and begin to melt down caramels. Add in 2 tablespoons of water to make smooth.

Once caramels are melted begin to pour over cheesecake.

After making this cheesecake, I'd recommend the following:
- Only drizzle over cheesecake.
- Or do topping for your guests while it's hot

If you do it as we did, the caramel will become too hard to cut since it's one big, thick layer.

Sprinkle on almonds and salt. Be VERY careful with salt, as it needs to be light.

Enjoy :)


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