Cheesecake has been on my mind lately , even in my dreams – no kidding .
Been looking for any opportunity to make them; birthday parties, baby shower , but nothing presented itself.
So after weeks of wishing and hoping and thinking and praying.
I just went for for it, something with fall flavors and nothing screams fall like pecans and caramel- perfect fall dessert.
Although it would be hard to imagine a time, place or audience for which this cheesecake wouldn’t be appropriate. It’s a good make ahead dessert, it sure looks good and is simple irresistible.
This caramel chocolate pecan cheesecake starts with crushed Oreo cookies, with a layer of chocolate and cheese filling, topped with caramel sauce and pecan halves.
It is slightly dense cheesecake partly because it contains some starch, which helps to stabilize the cake and prevents the cake from cracking. Unlike other cheesecake, this one does not require a water bath.
There are couples of things to keep in mind while making this cheesecake or any cheesecake:
- Do not over-bake your cheese cake (a little wobbly cheese cake center from the cheese cake is ok- they continue to cook, even after the oven has been turned off)
- Try not to over mix your batter, especially after adding the eggs
- Make sure all your ingredients are at room temperature.
If desired top with store bought caramel sauce.
Chocolate Caramel Pecan Cheesecake
- 18 oreo cookies
- 3 tablespoons butter melted
- Cheese cake filling:
- 24 ounce of cream cheese at room temperature
- 1/3 cup dark brown sugar
- ¼ cup dark corn syrup
- 2 Tablespoons cornstarch
- 3 large eggs - at room temperature
- 1/3 cup sour cream
- 1 egg yolk
- 1 ½ tsp. pure vanilla extract
- 1 ¾ milk chocolate chips or chocolate bar melted
- 7 tablespoons unsalted butter
- 2/3 cup brown sugar
- 1/4 teaspoon salt
- 1/3 cup milk
- 2 ¼ cups confectioners' sugar
- 1 teaspoon vanilla extract
- Blend cookies in food processor with butter until finely ground. Press crushed Oreo cookies evenly onto bottom of a 9-inch spring form pan.
- Cheese cake filling
- In a large bowl combine cream cheese, sugar, dark corn syrup, corn starch, vanilla and mix with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir in melted chocolate and sour cream.
- Pour mixture cheese mixture over prepared crust.
- Bake at 350 degrees for roughly 15 minutes. Then lower temperature to 200 degrees and bake for 1 hour and 10 minutes. Turn of the oven
- Remove the cheesecake from the oven and run a knife around the inside of the edge of the pan to prevent the cake from sticking to the pan.
- Return cheesecake into the oven without turning it on, for an additional hour
- Chill for at least 4 hours, or preferably overnight.
- Caramel frosting:
- Melt butter in a small pan over medium heat. Mix in brown sugar and salt and stir, until the sugar dissolves.
- Then, bring to a boil, pour into a medium bowl. Let it cool for about 15 minutes.
- Stir in the confectioners' sugar, milk and vanilla. Mix well; if the mixture appears too thin, add more confectioners' sugar to reach desired consistency or add milk if too thick. Spread or pipe over cake