Chocolate Caramel Pecan Cheesecake


 

Keri C

TVWBB Wizard
Chocolate Caramel Pecan Cheesecake

2 cups chocolate graham cracker crumbs
6 Tbsp. butter
1 bag (14 ounces) caramels
1 can (15 ounces) evaporated milk
1 cup chopped pecans
2 pkg. (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup semi-sweet chocolate chips, melted
1 tsp. vanilla

Preheat oven to 350F. Butter sides of 9-inch springform pan. Mix crumbs and butter, press onto bottom and sides of pan. Bake 10 minutes.

Microwave caramels and milk in small bowl on high for 4 - 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.

Beat cream cheese and sugar until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla. Pour over pecans. Place pan on cookie sheet. Bake 30 minutes, turn off oven, prop door open, and leave in the oven for another hour. Loosen cake from rim of pan, cool before removing rim of pan. Keep refrigerated. Garnish with whipped cream, if desired, or, even better, glaze with chocolate ganache (recipe posted next on this board.)

Keri C
 
Chocolate Ganache

This recipe makes two cups, enough to thinly frost a two- or three-layer cake. Preparation time is five minutes.

3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint
schnapps (optional)

Chocolate Ganache Preparation:
Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.

To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a
frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.
 

 

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