Salted Caramel Pecan Cheesecake

 

Ingredients:

For the Crust: 

* 1 + 1/2cups Honey Graham Cracker Crumbs 

* 1/2cup Pecans, finely chopped 

* 4tbsps Unsalted Butter, melted

For the Cheesecake Filling:

* 4 8oz packages of Creamcheese, at room temperature 

* 1 + 1/4cups Brown Sugar

* 2tsps Vanilla Extract 

* 4 Eggs 

* 1/4tsp Salt 

* 1/4cup Whipping Cream 

For the Salted Caramel Topping:

* 1/2cup Brown Sugar 

* 1/3cup Whipping Cream 

* 4tbsps Unsalted Butter 

* 1/2tsp Vanilla Extract 

* 1-2tsps Sea Salt Flakes

* 2cups Pecans, chopped into halves 

Directions:

1. Combine the graham cracker crumbs, pecans and melted butter, in a bowl, and mix with a fork. Combine well. 

2. Preheat oven to 350degrees F. Grease and line a 9" springform pan. Wrap the outside of the pan with two layers of foil. Transfer the crust mixture to the pan, and press down evenly, using a spoon. Bake at 350degrees for 10-12 minutes. Take out of oven and leave on wire rack to cool, until the cheesecake filling is ready. 

3. To make the cheesecake filling combine the creamcheese and brown sugar in the bowl of a standmixer (with paddle attachment), and mix on medium-low, until combined. Add in the vanilla and salt and eggs one at a time, and beat on low. Mix in between each addition.

4. Scrape the sides and bottom of the bowl with a spatula, ensuring any cheese not mixed already, is mixed well. Add in the whipping cream finally and beat on medium for 1 - 2 minutes ensuring the mixture is fully combined and smooth. 

5. Pour the mixture into the prepared pan. Place pan on a baking tray with some depth. Tap the pan a few times to ensure any air bubbles escape. Ensure the foil is wrapped around the bottom of the spring form pan securely. Heat some water to a boil, and pour it on to the baking tray (once in the oven) around the springform pan. Bake at 350 degrees for 45 -52 minutes. 

6. Once the cake is ready (the corners will be firm, and the middle will still be a bit jiggly), turn off the oven and insert a wooden spoon in the door (helping it stay a bit adjar, so the oven will cool slowly). Cool the cheesecake for 30 minutes like this. Then take the cheesecake out of the oven, and place on wire rack to cool. 

7. Once fully cooled, place the cheesecake (in the pan)in the refrigerator overnight. 

8. Once ready to serve, drizzle the caramel sauce over the cheesecake. To make the caramel sauce, combine the sugar, cream and butter in a heavy bottomed saucepan and heat on medium heat. Once sugar dissolves and mixture starts to simmer, add in the vanilla and take off heat. Add in the sea salt flakes and mix well. Leave to cool. 

9. Once the cheesecake has been removed from the springform pan, and placed on serving platter, drizzle half the salted caramel over it. Then sprinkle the pecan halves over the cake, and top it with the rest of the salted caramel sauce. 

 On   @sugarandspiceathome  &@sugarandspiceathome