Post by Mark on Jul 30, 2017 0:25:13 GMT
Adapted from Grandmaskitchen
Prep time: 15 minutes
Bake time: 1 hr, 15 min plus chilling
Serves 10
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup plus 2 tablespoons chopped pecans, divided
- 1 3/4 cups firmly packed light brown sugar, divided
- 1/2 cup (1 stick) unsalted butter, melted
- 2 packages (8 ounces each) cream cheese
- 1 cup sour cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup heavy whipping cream
- 1/4 cup caramel ice-cream topping
Directions
- Preheat oven to 350°F (180°C). Combine the graham cracker crumbs, 1/4 cup pecans, 1/4 cup brown sugar and the butter in a medium bowl. Place the crumbs in a 10-inch springform pan. Press the crumbs on the bottom and 1 inch up the side. Bake until lightly golden, 7 to 9 minutes. Cool completely.
- Reduce oven to 300°F (150°C). Place the cream cheese in a large bowl. Beat with an electric mixer set on low speed until smooth, about 1 minute. Beat in the remaining brown sugar, the sour cream, cornstarch and vanilla. Slowly beat in the eggs, 1 at a time. Gradually beat in the cream until just combined.
- Pour the filling into the cooled crust. Smooth the top with a spatula. Bake until edges are set and the center still jiggles when gently shaken, about 1 hour 10 minutes to 1 hour 20 minutes. Let cool in the pan for 30 minutes. Chill in the refrigerator for at least 4 hours.
- Unmold and transfer to a cake plate. Sprinkle the cheesecake with the remaining pecans. Drizzle with the caramel topping.