Ingredients: |
Ingredients: Crust: 1 cup flour
1/3 cup brown sugar
1/4 cup chopped pecans
6 T. butter, cubed
Filling: 4 - 8 oz. cream cheese, softened
1 cup sugar
1/3 cup brown sugar
1/4 cup plus 1 tsp. flour, divided
2 T. heavy cream
1 1/2 tsp, vanilla
4 eggs, lightly beaten
1/2 cup milk chocolate chip, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecan
Topping: 1/2 cup milk chocolate chips
1/4 cup heavy cream
2 T. chopped pecans
Caramel ice cream topping, optional
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Directions: |
Directions:Place greased 9" spring form pan on double thickness of heavy duty foil. Wrap around pan. In a small bowl, combine flour, brown sugar and pecans; cut in butter until crumbly. Press onto bottom of pan. Place on baking sheet. Bake at 325 degrees for 12-15 minutes. Cool. In large bowl beat cream cheese and sugars. Beat in 1/4 cup flour, cream and vanilla. Add eggs, beat on low speed 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 spring form pan in large pan. Add 1" of hot water to pan. Bake at 325 degrees for 1 1/4-1 1/2 hours until center is set and top appears dull Remove pan from water bath. Remove foil. Cool on wire rack 10 minutes Loosen sides from pan with a knife, cool one hour longer. Refrigerate overnight. For ganache, place chips in small bowl. In small sauce pan bring cream just to boil. Pour over chips, whisk until smooth. Cool slightly. Remove side of pan. Spread ganache over cheesecake, sprinkle with pecans Refrigerate until set. Can drizzle with more caramel. |
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