Caramel Cheesecake in a Pecan Crust |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 14 |
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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. Ingredients:
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 |
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:
1. Preheat oven to 350 degrees F.
2. To make crust: Combine all crust ingredients in a small bowl and toss to distribute butter.
3. Press on bottom and sides of a 9 inch springform pan, line outside of pan with foil and bake for 12 minutes.
4. Remove but maintain oven temperature.
5. For filling: Beat ricotta, whipping cream and cream cheese in mixer until well combined.
6. Beat in vanilla extract, sugar and flour.
7. At lowest setting, beat in eggs, one at a time.
8. Stir in caramel candies and pour into springform pan.
9. Bake for 45 minutes.
10. Turn off oven and leave in for 1 more hour.
11. Refrigerate overnight before serving.
12. If you want it to be even more decadent, serve with Caramel Sauce and Whipped Cream.
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