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Chocolate Caramel Pecan Cheesecake  

you'll want to make this when you have a party or guests.  It is absolutely wonderful, beautiful cheesecake that is rich beyond comparison.  Serve it in small pieces.

from  Mat Whoolery

 

2  Cups             Cookie Crumbs (vanilla wafers)
6  Tablespoons  Butter
1  14 Oz. Bag    Caramels
1  5 Oz. Can     Evaporated Milk
1  Cup              Pecans – chopped & roasted
20  Ounces       Cream Cheese – softened (2 ½ packages)
1/2   Cup           Sugar
2                      Eggs
2                      Egg yolks
8  squares         Fine quality bittersweet chocolate
1  Teaspoon      Vanilla
8-10                  Whole Pecans
 
Preheat oven to 350 F
Mix crumbs and butter, press onto bottom and sides of 9-inch spring form pan.  Bake 8-10 minutes.
Microwave caramels and milk in small bowl on high for 4 - 5 minutes or until melted, stirring every minute.
Lay aside about 2 tablespoons of the caramel for the topping.
Top with roasted pecans.
Beat cream cheese and sugar until well blended and fluffy.
Add eggs, one at a time, mixing well after each addition.
Melt chocolate in a double boiler or the microwave.
Blend in chocolate and vanilla.
Pour over pecans.
Place aluminum foil underneath cheesecake to prevent dripping to bottom of the oven.
Bake approximately 45 minutes.  The center should be set but not hard. 
Set cake pan on cooling rack if available.  Allow the cheesecake to cool completely before removing   sides of pan.  
 
After completely cooled to room temperature, take extra caramel and place it in a small plastic bag.  (Heat it up again a little if it has hardened).  Cut the corner of the bag and use it like a pastry bag.  Make a pattern on the top of the cheesecake with the caramel.  Place the whole pecans in a pattern on the top as well.  Chill in the refrigerator and keep refrigerated until ready to serve.  When cutting, clean the knife in hot water before making each cut.  
Serve with real whipped cream or just by itself.

email me: mat@whoolery.com