Ingredients: |
Ingredients: 1 c. all-purpose flour
1/3 c. packed brown sugar
¼ c. finely chopped pecans
6 Tbsp. cold butter, cubed
FILLING
4-8 oz. packages cream cheese, softened
1 c. sugar
1/3 c. packed brown sugar
¼ c. plus 1 tsp. all-purpose flour, divided
2 Tbsp. heavy whipping cream
1 ½ tsp. vanilla extract
4 eggs, lightly beaten
½ c. milk chocolate chips, melted and cooled
¼ c. caramel ice cream topping
1/3 c. chopped pecans
GANACHE
½ c. milk chocolate chips
¼ c. heavy whipping cream
2 Tbsp. chopped pecans
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Directions: |
Directions:Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust.
In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight.
For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.
Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving. |
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