Caramel Pecan Cheesecake

DifficultyAdvanced
[cooked-sharing]
Yields12 Servings
Prep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins
Pecan Crust:
 3 tbsp butter, softened
 3 tbsp sugar
 1 egg yolk
 1 cup flour
 ¼ tsp baking powder
 ½ cup ground pecans
Filling:
 32 oz cream cheese, unwhipped
 ½ cup sugar
 ½ cup dark brown sugar
 4 eggs
 2 tbsp bourbon, whiskey
 1 cup chopped, toasted pecans
White Chocolate Cream Cheese Frosting:
 3 oz dairy white chocolate
 4 oz cream cheese
 2 tbsp butter, softened
 ½ tbsp lemon juice
 whole pecans for garnish
1

Line a 9” round springform pan bottom with a circle of parchment. Preheat oven to 350 degrees F.

Prepare crust:
2

Beat butter and sugar in a bowl until light. Add yolk continue beating until smooth.

3

Combine flour, baking powder and pecans. Fold dry ingredients into butter mixture. Mixture will be crumbly. Press dough evenly into the bottom of the pan. Bake about 15 Minutes in the middle of the oven. Remove and reduce heat to 325 degrees.

4

Beat cream cheese only until smooth, add regular and brown sugar and mix again for 1 minute. Scrape sides of bowl between addition of ingredients. Add eggs, 1 at a time and beat only until combined. Add bourbon and mix until absorbed. Do not overbeat. Fold in pecans slowly by hand.

5

Wrap aluminum foil around the bottom and sides of your springform so that it comes up at least 1 inch higher than the sides. Pour in the cream cheese-pecan mixture. Place the springform on a baking sheet or jelly-roll pan with sides and pour warm water into the baking sheet to a depth of a 1/2”. Bake for 60 Minutes or until firm except for the center.

6

Remove the springform. Remove the foil from around the pan and cool completely.

Prepare frosting:
7

Melt white chocolate in a bowl over simmering water. Beat cream cheese until smooth. Add melted white chocolate and mix. Add butter and lemon. Using a pastry bag fitted with a large star tip, pipe 12 rosettes around the top of the cake at the outer edge. Into each rosette , place a pecan, inserted at an angle. Serve chilled.

Category,

You May Need

Ingredients

Pecan Crust:
 3 tbsp butter, softened
 3 tbsp sugar
 1 egg yolk
 1 cup flour
 ¼ tsp baking powder
 ½ cup ground pecans
Filling:
 32 oz cream cheese, unwhipped
 ½ cup sugar
 ½ cup dark brown sugar
 4 eggs
 2 tbsp bourbon, whiskey
 1 cup chopped, toasted pecans
White Chocolate Cream Cheese Frosting:
 3 oz dairy white chocolate
 4 oz cream cheese
 2 tbsp butter, softened
 ½ tbsp lemon juice
 whole pecans for garnish

Directions

1

Line a 9” round springform pan bottom with a circle of parchment. Preheat oven to 350 degrees F.

Prepare crust:
2

Beat butter and sugar in a bowl until light. Add yolk continue beating until smooth.

3

Combine flour, baking powder and pecans. Fold dry ingredients into butter mixture. Mixture will be crumbly. Press dough evenly into the bottom of the pan. Bake about 15 Minutes in the middle of the oven. Remove and reduce heat to 325 degrees.

4

Beat cream cheese only until smooth, add regular and brown sugar and mix again for 1 minute. Scrape sides of bowl between addition of ingredients. Add eggs, 1 at a time and beat only until combined. Add bourbon and mix until absorbed. Do not overbeat. Fold in pecans slowly by hand.

5

Wrap aluminum foil around the bottom and sides of your springform so that it comes up at least 1 inch higher than the sides. Pour in the cream cheese-pecan mixture. Place the springform on a baking sheet or jelly-roll pan with sides and pour warm water into the baking sheet to a depth of a 1/2”. Bake for 60 Minutes or until firm except for the center.

6

Remove the springform. Remove the foil from around the pan and cool completely.

Prepare frosting:
7

Melt white chocolate in a bowl over simmering water. Beat cream cheese until smooth. Add melted white chocolate and mix. Add butter and lemon. Using a pastry bag fitted with a large star tip, pipe 12 rosettes around the top of the cake at the outer edge. Into each rosette , place a pecan, inserted at an angle. Serve chilled.

Caramel Pecan Cheesecake

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Email me when available We will inform you when the product arrives in stock. Please leave your valid email address below.