Sunday, August 16, 2009

Pecan and Salted Caramel Cheesecake

I had some bannanas that need to be used up so as I was searching for a recipe for banana nut bread. (I'm still looking for a good one. I haven't found one I really like. Anyone have one that their family loves and want to share?) As I was searching I came across this recipe on bakeorbreak for Pecan and Salted Carmel Cheesecake. Did you ever try Starbuck's Salted Carmel Hot Chocolate? YUMMMMMM!!!! I'm not a big fan of sweet drinks but I was of this drink. It was sooooo good!!! So when I saw this recipe I knew I was going to have to try it.

Pecan and Salted Caramel Cheesecake

•1 & 1/4 cups graham cracker crumbs
•4 tablespoons unsalted butter, melted
•3 tablespoons granulated sugar
Preheat the oven to 325°. Butter the bottom and sides of a 9-inch springform pan.

Mix graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Press into the bottom of prepared pan. Set aside.

I like to bake my crust first for 10 minutes at 350 plus I added more butter so the crust would stay together better about 1/2 cup total.

•32 ounces cream cheese, softened
•1 cup granulated sugar
•1 large egg yolk
•3 eggs
•1 teaspoon vanilla extract
Mix cream cheese and sugar with an electric mixer at medium speed until light, airy, and smooth. Add eggs, one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.

Pour the mixture into the prepared pan. Bake about 40 minutes or until a toothpick inserted into the cake comes out clean and the center of the cheesecake is just set. Turn off the oven, leave door slightly ajar, and let cheesecake cool completely.


•1 cup granulated sugar
•4 tablespoons unsalted butter
•1/2 cup heavy cream
•1 cup coarsely chopped pecans
•1 large pinch sea salt
Stir together sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat. Let boil until amber in color, about 3 minutes. Immediately stir in butter. Remove from heat and stir in cream. Set aside and let cool to room temperature.

Pour caramel over cooled cheesecake. Sprinkle with pecans and sea salt.

Just wait until you sink your teeth into this one. OMG to die for!

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