Chocolate Cheesecake with Caramel Pecan Sauce

Author: Canadian Living

The key ingredients of a familiar candy make a showing in this deliciously decadent cheesecake.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: February 2010

Ingredients

  • 1 cup graham wafer crumbs
  • 1/3 cup finely chopped pecans
  • 1/4 cup butter melted
Caramel Pecan Sauce:
  • 3/4 cups granulated sugar
  • 1/2 cup whipping cream
  • 2 tablespoons butter
  • 1/3 cup toasted pecan halves halved
  • 1 pinch salt
Cheesecake:
  • 3/4 cups packed brown sugar
  • 3 pkg cream cheese softened
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 bars 70% bittersweet chocolate melted
  • 1/4 cup whipping cream

Method

Grease and line side of 9-inch (2.5 L) springform pan with parchment paper. Centre pan on large square of heavy-duty foil; bring foil up and press to side of pan.

In bowl, stir together wafer crumbs, pecans and butter until moistened; press onto bottom of prepared pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.

Cheesecake: Into small bowl, strain sugar to remove any lumps. In stand mixer with paddle or in bowl with hand mixer, beat cream cheese with sugar at high speed for 5 minutes, scraping down bowl. Beat in eggs, 1 at a time. Beat in vanilla.

Mix about 1 cup (250 mL) of the cream cheese mixture into chocolate until smooth; return to cheese mixture and combine well. Beat in cream. Pour over crust.

Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up sides of pans. Bake in 325°F (160°C) oven until set but centre still jiggles slightly, about 1 hour.

Transfer springform pan to rack and remove foil; let cheesecake cool. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate cheesecake for up to 24 hours.)

Caramel Pecan Sauce: In heavy saucepan, stir sugar with 1/4 cup (50 mL) water over medium heat until dissolved. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until dark amber, 6 to 10 minutes. Remove from heat.

Standing back and averting face, add cream; whisk until smooth. Whisk in butter until smooth. Stir in pecans and salt. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours; rewarm to liquefy.) Serve with cheesecake.

Nutritional facts Per serving: about

  • Sodium 224 mg
  • Protein 7 g
  • Calories 451.0
  • Total fat 34 g
  • Potassium 145 mg
  • Cholesterol 124 mg
  • Saturated fat 19 g
  • Total carbohydrate 33 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Cheesecake with Caramel Pecan Sauce

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