Cheesecake

Caramel and pecan cheesecake – how can you go wrong!?  This cheesecake is light and creamy, features a wonderful texture due to the addition of pecans and is perfectly caramel-topped.

Crust Ingredients

• 1/4 cup (1/2 stick) butter
• 1 cup Graham cracker crumbs
• 1/2 cup pecans, roughly chopped
• 4 tbsp light brown sugar

Filling Ingredients:

• 1 1/2 cups light brown sugar
• 2 – 8 ounce packages cream cheese, softened
• 3 large eggs
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup chopped pecans

Topping Ingredients:

• 1 1/2 cups sour cream
• 1/2 cup packed brown sugar
• 1/2 tsp almond extract
• 1 tsp vanilla extract

Garnish Ingredient:

• 1/2 cup good quality, store-bought Dulce de Leche (I used La Salamandra from Argentina)

Crust Directions

1. Preheat oven to 350 degrees F.
2. In a medium microwave-safe bowl, melt butter in the microwave for 30 seconds.  Stir in Graham cracker crumbs, chopped pecans and tbsp brown sugar. Press the cracker mixture onto the bottom of an ungreased 9 inch springform pan.

Filling Directions

1. In the bowl of an electric mixer, beat the brown sugar and the cream cheese together until light and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each one, until blended (do not overmix).
2. Hand stir in almond extract, vanilla, sour cream, and chopped pecans until well combined.  Pour filling into pan over crust.
3. Bake for 55 minutes, until set.  Remove pan from the oven while the topping is being prepared.

Topping Directions

1. In a small bowl, combine sour cream, brown sugar, almond extract, and vanilla extract.  Cover the cheesecake with topping mixture.  Return the cheesecake to oven and bake for an additional 10 minutes.
2. Remove the cheesecake from the oven and run a small knife along the pan to ensure the cheesecake isn’t attached to the pan wall.  Unlatch the pan wall.  Cool until room temperature, then remove the pan wall and refrigerate.

Garnish Directions

1. In a small microwave-safe bowl, heat the Dulce de Leche for 30 seconds, until it’s in a liquid state.
2. Using a small fork, drizzle Dulce de Leche on the surface of the cheesecake.

Cheesecake Slice

Serves 10.