Caramel Pecan Cheesecake


Shared from our friends at Kitchen Aid


Caramel Pecan Cheesecake

Makes 8-10 servings

INGREDIENTS

For the crust

5 graham crackers (77 grams)
1/2 cup (55 grams) roughly chopped pecans
1/4 cup (50 grams) brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
5 tablespoons (71 grams) unsalted butter, melted

For the filling

24 ounces (675 grams) cream cheese
3/4 cup (150 grams) brown sugar
1/8 teaspoon kosher salt
1/2 cup (135 grams) prepared caramel sauce
4 large eggs
1 large egg yolk
1/4 cup (62 milliliters) heavy cream
1 1/2 teaspoons vanilla extract

For the garnish

1/2 cup salted caramel sauce
1/2 cup roughly chopped pecans

DIRECTIONS

Preheat the oven to 400° F.
Mist an 8″ diameter by 3″ tall round cake pan with nonstick spray, and line it with parchment.
Place the graham crackers, pecans, brown sugar, cinnamon, and salt in the bowl of the KitchenAid® 9-Cup Food Processor with ExactSlice™ System and pulse to crush.
Add the melted butter and process until combined.
Transfer the mixture to the prepared pan, pressing the crumbs down in an even layer. Set aside.
Place the cream cheese, brown sugar, and salt in the bowl of the KitchenAid® Artisan® Mini Stand Mixer, and mix on medium speed until smooth.
Add the caramel sauce and stir on medium speed until combined.
Stir in the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
Add the cream and vanilla and stir just until incorporated.Transfer the mixture to the prepared pan.
Pour very hot water into the Steam Rack of the KitchenAid® Gas Convection Slide-In Range.
Bake the cheesecake for 15 minutes at 400° F then lower the oven temperature to 300° F. Bake for another 60-65 minutes or until set around the edges but still slightly jiggly toward the center.
Turn off the Slide-In Range and prop the door ajar with a wooden spoon.  Allow the cheesecake to cool slowly in the Slide-In Range for at least 1 hour.
Refrigerate 2 hours or overnight before removing from the pan and cutting into slices. Garnish with salted caramel sauce and chopped pecans.

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