Chocolate Caramel Cheesecake
- 2 cups pecans
- 4 Tbsp dark brown sugar
- Pinch of salt
- 3 Tbsp melted butter
- 1/2 tsp vanilla extract
- 1 cup granulated sugar
- 3/4 cup heavy whipping cream
- 8-oz bittersweet chocolate, chopped
- 1/2 cup sour cream
- 3 8-oz packages cream cheese
- 4 large eggs
- 1 tsp vanilla extract
- Spray a 9-inch springform pan with non-stick cooking spray. Set aside.
- In
a food processor, process the pecans, dark brown sugar, and salt until
finely ground. Transfer to a small bowl and stir in the melted butter
and vanilla extract. Once the mixture is uniformly moistened, press into
the bottom of the prepared springform pan. Set aside.
- For the Cheesecake.
- Preheat the oven to 350º.
- In
a medium saucepan, heat the sugar over medium low heat, stirring with a
fork until it has completely dissolved and a medium amber color. It's
ok if there are still a few little chunks of sugar. Remove from heat and
carefully pour the whipping cream over the caramel, it will harden.
Place the mixture back over medium low heat and stir continuously until
the caramel is almost completely melted again. This step does take a
little bit of patience.
- Once the caramel has completely melted, whisk in the chopped chocolate. Stir in the sour cream and set aside.
- In
the work bowl of a stand mixer, beat the cream cheese until light and
fluffy. Scrape down the sides of the bowl and add in the
chocolate-caramel mixture and beat on low. Once combined, add in the
eggs, one at a time, beating well in between each addition. Beat in the
vanilla extract.
- Pour
the cheesecake filling into the crust, and place onto a large rimmed
baking sheet. Bake for 55-60 minutes, the middle should look a little
underdone, it will set up as it cools. Refrigerate overnight before
serving.
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