CHOCOLATE CARAMEL PECAN CHEESECAKE
Crust
1/3 cup butter, melted
17 chocolate sandwich cream filled
cookies, crushed
2 Tbl. pecans, chopped
Filling
24 oz. cream cheese, softened
1/3 cup brown sugar
2 Tbl. Cornstarch
1/4 cup dark corn syrup
3 large eggs, room temperature
1 egg yolk, room temperature
1/3 cup sour cream, room temperature
1 1/4 tsp. vanilla extract
1 1/4 tsp. butter flavoring
11.5 oz. milk chocolate chips
1/3 cup pecans, chopped
Topping
3 Tbl. sour cream, room temperature
4 oz. milk chocolate chunks, melted
2 Tbl. pecans, chopped
Decoration
pecans, whole
10 individually wrapped caramel candies, melted
3 Tbl. sour cream, room temperature
Yield: 12 servings
Temperature and Bake Time: 350˚F/177˚C for 15 minutes, then
reduce to 200˚F/93˚C and bake for an additional 2 hours
Mix crust ingredients together and press into a 9-inch greased
cheesecake pan.
Attach the Beaters and mix together cream cheese, brown sugar,
cornstarch and corn syrup on Speed 5 for 2-3 minutes. Continue
beating and add the eggs and yolk, one at a time, beating after
each addition on Speed 7. Add the sour cream, vanilla extract and
butter flavoring and mix on Speed 2 for 1 minute. Add the remain-
ing ingredients and stir on Speed 1 for 1-2 minutes. Pour into the
crust. Bake as directed. Chill overnight.
21
To Next Page
Loading...
