For crust:.
Preheat oven to 350°F.
Finely grine pecans in processor.
Mix butter, flour, ground pecans, sugar and vanilla essence.
Press into greased 9 springform pan.
For filling:.
Using electric mixer, beat cream cheese in large bowl until smooth.
Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice.
Add eggs 1 at a time, beating just until blended after each addition.
Pour filling over crust in the springform pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes.
Meanwhile -
For candied pecans:.
Line baking sheet with foil; spray with nonstick spray.
Combine sugar, and water in heavy small saucepan.
Stir over medium-low heat until sugar dissolves.
Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
Remove from heat.
Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely.
Break candied pecans apart, leaving each pecan half intact with some candied caramel attached.
(Can be made 1 week ahead. Store airtight at room temperature. Makes about 1 cup.).
(Can toast pecans at 350°F for 5-7 minutes first before stirring them into caramel).
For dulce de leche sauce:.
Combine whipping cream and brown sugar in heavy medium saucepan.
Stir over medium heat until sugar dissolves.
Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
Stir in sweetened condensed milk.
(Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable. Makes about 1 1/3 cups.).
Cool cake on rack 1 hour.
Refrigerate uncovered overnight.
(Can be made 2 days ahead. Cover and keep refrigerated.).
Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
*Italian cream cheese, available at Italian markets and many supermarkets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	549.74 Kcal (2302 kJ)
Calories from fat	320.41 Kcal
		% Daily Value*
Total Fat	35.6g	55%
Cholesterol	115.78mg	39%
Sodium	361.9mg	15%
Potassium	214.4mg	5%
Total Carbs	53.58g	18%
Sugars	39.4g	158%
Dietary Fiber	2.62g	10%
Protein	7.75g	16%
Vitamin C	0.6mg	1%
Vitamin A	0.1mg	3%
Iron	1.6mg	9%
Calcium	132.3mg	13%

Amount Per 100 g
Calories	393.83 Kcal (1649 kJ)
Calories from fat	229.55 Kcal
		% Daily Value*
Total Fat	25.51g	55%
Cholesterol	82.95mg	39%
Sodium	259.26mg	15%
Potassium	153.6mg	5%
Total Carbs	38.38g	18%
Sugars	28.23g	158%
Dietary Fiber	1.88g	10%
Protein	5.55g	16%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	3%
Iron	1.1mg	9%
Calcium	94.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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sweet

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