Caramel topped pecan cheesecake

12 servings

Ingredients

Quantity Ingredient
1¼ cup Graham cracker crumbs
6 tablespoons Unsalted butter -- melted
1½ pounds Cream cheese -- at room temp
1¼ cup Brown sugar
3 larges Eggs -- at room temp.
½ cup Brown sugar
¼ cup Heavy cream
3 tablespoons Sugar
1½ teaspoon Vanilla extract
2 tablespoons Flour
1 cup Pecans -- chopped
¾ teaspoon Unsalted butter -- melted

Directions

CRUST

CAKE

TOPPING

Preheat the oven to 375. For the crust, place the cracker crumbs, butter and sugar in a snall bowl and toss them together with a fork.

Press this mixture over the bottom of a 9" springform pan. Bake the crust until it is crisp and golden in color, about 10 minutes. Let cool. Reduce the heat to 300. Place a roasting pan or baking dish filled with hot water on the bottom rack of the oven to create moisture. For the cake filling, cream the cream cheese in a medium size mixing bowl with an electric mixer on medium speed for 1 minute.

Scrape the bowl with a rubber spatula. Add the brown sugar and beat on medium high speed until the cream cheese is fluffy, about 1 minute. Scrape the bowl. Add the eggs and the vanilla and beat the mixture on medium low speed until smooth, about 45 seconds. Scrape the bowl. Add the flour and mix on low speed for 5 seconds. Add the pecans and mix to blend, 15 to 20 seconds. Pour the filling over the crust. Bake the cake on the center oven rack until the top is set, about 1¾ hours. Remove the cake from the oven, allow it to cool on a wire rack for 1 ½ hours, then refrigerate it overnight. Two hours before serving the cake, prepare the topping: Place the brown sugar, cream and butter in a small saucepan over medium heat and stir until the sugar is dissolved. Bring the mixture to a boil and continue to boil for 1 ½ minutes, stirring occasionally. The mixture will look like a thick golden syrup. Remove the pan from the heat and pour the topping into a small bowl to stop the cooking process. When it stops bubbling, pour it over the cheesecake. Tip the springform pan from side to side so that the topping coats the cake evenly. Keep the cake at room temperature until ready to serve.

Recipe By : All Butter Cookbook From: Meg Antczak Date: 08-27-95 (18:50) (19) (E)Cooking

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