What better to elevate happiness levels during festivities than to bake a lip-smacking dessert that everyone, from kids to adults, love? Behold the chocolate caramel pecan cheesecake combining the richness of chocolate, the sweetness of caramel, the lovely crunch of pecans and the silkiness of the cheesecake?
To make the chocolate caramel pecan cheesecake, mix 2 cups of vanilla wafer crumbs with margarine and press the mixture on to the bottom of a 9-inch spring form pan; bake this for 10 minutes at 350 degrees.
Next, take a heavy saucepan and melt caramel along with milk over low heat. Remember to stir continuously until the mixture turns silky smooth. Pour this mixture over the earlier vanilla wafer crumbs crust and top it off with chopped, toasted pecans. After keeping this aside, mix vanilla, sugar, and cream cheese at a medium speed in an electric mixer until it is well-blended and consistent. The next step is important – you need to add 2 eggs, one egg at a time, and be sure to mix well after each egg you add. Next, blend in the chocolate and pour it over the pecans. Bake this for 40 minutes at 350 degrees and allow it to cool before loosening and removing the cake from the pan. Chill it for a while before garnishing with chopped pecans and whipped cream. Yum!
Combine crumbs and margarine, press onto bottom of 9 inch spring form pan. Bake at 350 degrees for 10 min.
In 1.5 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla. Mixing at medium speed on electric mixer until well blended add, eggs one at a time, mixing well after each addition.
Blend in chocolate; pour over pecans.
Bake at 350 degrees, 40 min. Loosen cake from rim of pan
Cool before removing rim of pan.
Chill. Garnish with whipped cream and additional finely chopped pecans, if desired.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.