Since we have been sick I thought I would go back and post a recipe of an earlier post.
This is one I “altered” to get this delectable Caramel Pecan Cheesecake. It was amazing.
I love the Original New York Cheesecake from Junior’s Cheesecake Cookbook (available on Amazon). I used this as the starting point. However, I do not like their sponge cake crust. For this one I used pecan shortbread cookies.
- 1 box Pecan Shortbread Cookies
- 1/2 to 1 cup of Graham Cracker crumbs
Preheat oven to 350. Grease sides and bottom of 9 in. springform pan with butter. Pulse cookies in the food processor until fine (they will be mushy). Next add graham cracker crumbs until you have a wet but loose consistency (i.e. one that will stick together when smooshed into the pan). Press into bottom and up the sides of the 9 in. springform pan.
- 1/2 package (unwrapped) Kraft Caramels
- 1/2 cup heavy cream
Place caramels in a microwave safe bowl and heat for 1 minute. Stir and continue to microwave in 30 second intervals until completely melted. Stir in heavy cream until it is easy to stir. (I totally made this up as I went and didn’t want to add sweetness to the caramels) Set aside to pour into batter next. If it hardens too much by the end of making the batter stick in the microwave for 30 seconds to warm it up.
- 4-8oz packages of cream cheese (use only full fat), at room temperature
- 1 2/3 cups of sugar
- 1/4 cup cornstarch
- 1 tablespoon pure vanilla extract (pictured is my favorite vanilla)
- 2 extra large eggs
- 3/4 cup heavy or whipping cream
1. Mix together one package of cream cheese, 1/3 cup of sugar, and cornstarch on low speed, until creamy. Do this for 3 minutes, scraping the bowl down several times (yes 3 minutes is important). Now blend in the remaining cream cheese, one block at a time, scraping down the bowl after each one.
2. Now increase your mixer speed to medium and beat in the rest of the sugar (1 1/3 cups), then the vanilla. Next beat in the eggs one at a time, mixing well after each one. Now slowly blend in the heavy cream. BE CAREFUL NOT TO OVERMIX. I usually switch to a spatula at this point and stir it in until thoroughly mixed.
3. Put Heavy Duty Aluminum Foil (I use 3 sheets) around the springform pan so it comes up the sides but does not hang over where the filling will go. Place the springform pan encased in foil into a large roasting pan. Now pour your batter in carefully, leaving 1/4 of it in the bowl. The foil only serves to keep water from leaking into the bottom of the springform pan, ruining the crust and cake.
4. Now carefully spoon your caramel filling in even glops around the batter. Gently push them down (not too far or you will hit the crust) and swirl. Over swirling will change the batter so you just want to swirl a little. Now gently pour the remaining batter over the top.
5. The water bath: finally pour room temperature water into the roasting pan until at least half way up the sides of the pan. Do not let any water get into the cheesecake. This will cause cracking and ruin the top your cheesecake. Place carefully in the oven. Tip: If you have a pitcher of water it is easier to put the roasting pan on the oven rack and carefully pour water in the pan this way. It is very heavy once the water is in there and difficult to lift without sloshing the water.
6. Close the oven and bake for 1 hour 15 minutes. Do not open the oven. Those slight changes in temperature will cause cracking. Once done (will still look jiggly) pull it out carefully and remove from the water bath. Place on countertop and don’t touch it until completely cool (at least 2 hours). After cool, place in the refrigerator overnight, or at least 4-6 hours. You can freeze this one up to one month if tightly wrapped in plastic wrap.
I promise to get better pictures of the process next time. I am new to the blogging world and have not yet learned to photograph everything all the time.
Enjoying Feasting in Fellowship Fridays over at the Comfy Kitchen!