pecan caramel cheesecake

How To Make pecan caramel cheesecake

• Step 1
  To make the crust, preheat the oven to 350 degrees F.
• Step 2
  In the bowl of a food processor, add graham cracker crumbs, brown sugar, and salt. Place the lid on and process until mixed.
• Step 3
  Remove the pusher and, while the appliance is running, slowly pour in melted butter and vanilla extract through the feed tube.
• Step 4
  Process until it resembles something similar to damp sand. To know if it’s the right consistency - take a measuring spoon, compress the mixture, drop it in your hand, and if it holds its shape, then it’s fine.
• Step 5
  Pour mixture into a 9-inch non-stick springform pan – if you don’t have a non-stick one, lightly grease it with butter.
• Step 6
  Using the bottom of a small measuring cup or glass, press crumbs firmly up the sides as high as possible and evenly on the bottom.
• Step 7
  Carefully transfer the pan to the preheated oven and bake for 7 minutes.
• Step 8
  Remove from the heat and place it on a rack. Set aside to cool while making the filling.
• Step 9
  To make the filling, in the bowl of a stand mixer, add cream cheese. Using the paddle attachment, process on medium speed until creamy and smooth, about 2 minutes; clean the sides and the bottom of the bowl.
• Step 10
  While the machine is still running, slowly add sugar, a little bit at a time.
• Step 11
  Stop the machine and add sour cream, salt, and corn starch. Process on low speed until blended before increasing back to medium again.
• Step 12
  While the appliance is running, add eggs, one at a time, mixing well between each addition; clean the sides and the bottom of the bowl a few times.
• Step 13
  Add vanilla extract and process until there are no lumps and the mixture is perfectly smooth, cleaning the sides and bottom as often as needed.
• Step 14
  Pour the filling into the prepared, cooled crust and transfer to the 350 degrees F preheated oven, bake for 10 minutes.
• Step 15
  Reduce the heat to 300 degrees F and continue baking for an additional 50 minutes or until the edges are slightly puffed.
• Step 16
  Turn off the oven and leave the cheesecake in with the door closed, undisturbed, for 1 hour.
• Step 17
  Remove the cake from the oven to a wire rack and allow to cool completely for at least 1 hour. While it’s still warm, run a thin knife around the edges to help release the cake later.
• Step 18
  When the cake gets to room temperature, transfer it to the fridge for a minimum of 8 hours but preferably overnight.
• Step 19
  To make the topping, the next day, roughly chop 1 cup of toasted pecan and leave the remaining 1/2 cup as is.
• Step 20
  In a small saucepan over medium heat, add butter, brown sugar, and salt. Stir until butter is melted and sugar is dissolved.
• Step 21
  When the mixture starts to simmer, slowly pour in heavy cream, stirring constantly.
• Step 22
  Add toasted pecans (chopped and halves) to the caramel mixture and stir until nicely coated.
• Step 23
  Remove from the heat and add vanilla extract and bourbon; mix well. Allow to cool until barely warm and the mixture has thickened, about 30 minutes.
• Step 24
  Run an angled spatula under the bottom of the cake to release it from the base and carefully transfer it to a cake server.
• Step 25
  Pour the caramel-pecan mixture over, making sure to cover the top.
• Step 26
  To view this decadent dessert on YouTube, click on this link ➡ https://youtu.be/YCqk9oc6vK0
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!