1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional caramel ice cream topping, optional
Directions
Place a greased 9-in. springform pan on a double
thickness of heavy-duty foil (about 18 in. square). Securely wrap foil
around pan.
In a small bowl, combine the flour, brown sugar
and pecans; cut in butter until crumbly. Press onto the bottom of
prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15
minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars
until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat
on low speed just until blended. Remove 1 cup batter to a small bowl;
stir in melted chocolate. Spread over crust.
In another bowl, mix caramel topping and
remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate
batter. Top with remaining batter. Place springform pan in a large
baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until
center is just set and top appears dull. Remove springform pan from
water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes.
Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate
overnight.
For ganache, place chips in a small bowl. In a
small saucepan, bring cream just to a boil. Pour over chips; whisk until
smooth. Cool slightly, stirring occasionally.
Remove sides of springform pan. Spread ganache
over cheesecake; sprinkle with pecans. Refrigerate until set. If
desired, drizzle with additional caramel topping before serving. Yield: 12 servings.
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