BUTTER PECAN CARAMEL CHEESECAKE
It is a cheesecake that has a similar flavor to Butter Pecan Ice Cream. Now what could be greater than Cheesecake with Butter Pecan Ice Cream laced with carmel and a buttery pecan granola crust? I won 1st place of $2,500 on the KTLA Morning News Show in Los Angeles, CA. for this dessert. This contest was sponsored by the movie "Waitress". It's a lot of work but oh my, well worth it. I have not included some of my secret ingredients in order to keep it original but it is still good.
Provided by The Real Cake Baker
Categories Cheesecake
Time 3h30m
Yield 1 11 in springfoam, 11-12 serving(s)
Number Of Ingredients 17
Steps:
- Bake pecans in 1/2 stick of butter in oven for 15 minutes Combine in blender the pecans, granola crumbs, flour and brown sugar, Reserve 1/3 cup of the granola mixture to put on the top of the cheesecake. Melt a half a cup of butter and mix it with the Granola mixture then put the rest of the mixture on the bottom and sides of a 10 inch springform pan pressing firmly. Place in the preheated (350) oven and bake for crust for 10 to 12 minutes. Remove from the oven and cool.
- In a double broiler or a metal bowl steamed over hot water, place caramels in the bowl with the evaporated milk and stir constantly until completely melted stir in the butter. Pour caramel mixture over the bottom of the granola crust. Reserve approximately 1/2 cup or more for the batter. (I now make my caramel from scratch it's a lot easier to work with and not as hard as the candy caramels. If you know how to make good caramel from scratch I strongly recommend that instead).
- Do not let the caramel sauce touch the pan or it will stick and break the pan.
- Beat the cream cheese until light and fluffy then gradually add the sugar and mix it well at medium speed. Beat in the sour cream, vanilla and butter flavoring. Add caramels to the cream cheese mixture. Stir in the remaining roasted pecans. Add eggs one at a time, beat well after each addition.
- Pour batter over the caramel mixture. Sprinkle the crumb mixture over the batter. Bake at 475 for 10 minutes then reduce temperature to 300 and bake for 55 minutes. Allow cheesecake to cool down in the oven with the oven off. Let cool then refrigerate for at least 6 hours before serving, preferably over night.
- This cheesecakes success required that you use a standard cheesecake water-bath to avoid cracking. Special instruction on cutting: Take a very sharp knife and run under hot water before each cut. Cut straight down and force the knife through the caramel because it will be very hard. The first cut is always the hardest. It gets easier with each cut.
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craig betts
[email protected]This cheesecake was delicious! The crust was flaky and buttery, and the filling was smooth and creamy. I would definitely recommend this recipe.
Honor Gannon
[email protected]This cheesecake was a bit too dense for my liking, but the flavor was good. I would try a different recipe next time.
Kimberly A Doble
[email protected]I followed the recipe exactly, and my cheesecake turned out perfect! It was so easy to make, and it was a huge hit with my friends.
meshack paul
[email protected]This cheesecake was amazing! I loved the combination of flavors, and the texture was perfect. I will definitely be making this again soon.
Josphat Kariuki
[email protected]I made this cheesecake for my birthday, and it was a huge hit! Everyone loved it, and I got so many compliments.
Alice Nelson
[email protected]The cheesecake was delicious! The crust was flaky and buttery, and the filling was smooth and creamy. I would definitely recommend this recipe.
Ishaan “Płм乄phantom” Itte
[email protected]This cheesecake was a bit too rich for my taste, but it was still very good. I would recommend serving it with fruit or whipped cream to balance out the sweetness.
Shanna Springer
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as good as I hoped. I think I might have overbaked it.
Tshenolo Mathothora
[email protected]This was my first time making a cheesecake, and it turned out great! I was so happy with the results, and I will definitely be making it again.
Frozen Grim
[email protected]I made this cheesecake for a potluck, and it was a huge hit! Everyone loved it, and I got so many compliments.
usama iqbal
[email protected]This cheesecake was amazing! I loved the combination of flavors, and the texture was perfect. I will definitely be making this again soon.
Stanley Ataga
[email protected]The cheesecake was a bit dense for my liking, but the flavor was good. I would try a different recipe next time.
Bohny Emmanuel
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling if you prefer a less sweet cheesecake.
Nyra Crosby
[email protected]I followed the recipe exactly, and my cheesecake turned out perfectly! It was so easy to make, and it was a huge hit with my friends.
WackT.Ed.Moment
[email protected]This was the best cheesecake I've ever had! The crust was flaky and buttery, and the filling was smooth and creamy. The caramel sauce on top was the perfect finishing touch.
hI im you
[email protected]I made this cheesecake for my family, and they all loved it! The flavors were amazing, and the texture was perfect. I would highly recommend this recipe.
Exercise Study
[email protected]This cheesecake was a hit at my party! The combination of butter pecan and caramel was perfect, and the cheesecake itself was creamy and delicious. I will definitely be making this again.