Caramel Cheesecake in a Pecan Crust
"For the RSC Cooking Contest. When I saw the list of ingredients and focused on dessert it became pretty obvious to me that I'd be making a cheesecake. This one's delicious! I watched the amount of sugar I added and the caramels contributed the rest. I decided to use just pecans in the crust - no cookies, and I'm really pleased with the result. Creamy, not too dense, with a pleasant nutty crunch. I think you're all going to enjoy this."
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
12-14
ingredients
-
Crust
- 2 tablespoons butter, melted
- 1 1⁄2 cups pecans, ground semi-coarse, to make a crumb crust
- 1⁄4 cup sugar
- 3 tablespoons flour
- 1⁄4 teaspoon salt
-
Filling
- 10 ounces ricotta cheese
- 10 ounces cream cheese
- 1⁄3 cup whipping cream
- 1 teaspoon vanilla extract
- 1⁄4 cup sugar
- 3 tablespoons flour
- 3 eggs
- 25 caramel candies, cut into quarters (milk toffee)
- caramel sauce (optional)
- whipped cream (optional)
directions
- Preheat oven to 350 degrees F.
- To make crust: Combine all crust ingredients in a small bowl and toss to distribute butter.
- Press on bottom and sides of a 9 inch springform pan, line outside of pan with foil and bake for 12 minutes.
- Remove but maintain oven temperature.
- For filling: Beat ricotta, whipping cream and cream cheese in mixer until well combined.
- Beat in vanilla extract, sugar and flour.
- At lowest setting, beat in eggs, one at a time.
- Stir in caramel candies and pour into springform pan.
- Bake for 45 minutes.
- Turn off oven and leave in for 1 more hour.
- Refrigerate overnight before serving.
- If you want it to be even more decadent, serve with Caramel Sauce and Whipped Cream.
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Reviews
-
OH MY GOD! OH MY GOD! This is a winner! I feel so guilty eating this. Yes I had 2 slices. Caramel and pecans and cheese just to yummy. Creamy and rich. Sinfully Delish! -
Followed the directions "ver batem". Either the tinfoil needs to come off after the crust is baked (before the filling is added), or the baking time needs to be increased to 55-60 minutes. My oven has been dead on, on most other recipes. Should the caramels be melted completely after baking? Mine were not. On a positive note, crust was really good!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
