Desserts/SnacksWhats Cookin Girl

Carmel Pecan Cheesecake

Carmel Pecan Cheesecake

AuthoradminCategory

Yields1 Serving
 9 oz Cinnamon Gram Crackers
 12 tbsp Heavy Whipping Cream
 ½ cup Unsalted Butter Melted
 4 Boxes of Cream Cheese *** Room Temp***
 3 cups Sugar
 1 tbsp Lemon Zest
 2 tsp Lemon Juice
 ½ tsp Salt
 1 cup Sour Cream
 1 Bottle of Hershey's Carmel
 1 cup Toasted Chopped Pecans
1

Next: Place your gram crackers into a food processor.

NO FOOD PROCESS: You don't have a food processor you can use a large zip lock bag placing the gram crackers into the bag and leaving the bag with an opening about the size of a dime. This will allow the air to be pushed out. Next, use a rolling pin and place bag on a flat firm surface. With light pressure press firmly on bag and roll. If need you can also wack the bag a few time lightly using the rolling pin to break up any large piece. Keep doing this process until ground up into very small pieces.

2

Next: Once everything is all ground up it should look something like this.

3

Next: Place your gram cracker crumbs into a medium size bowl.

4

Next: Mix in 1/2 cups of unsalted butter. The way I melted my butter was to simply place it into a glass measuring cup and placed it into my microwave oven for 1min. Make sure that you keep a close eye on the butter because some microwaves are stronger than others and you don't want to scorch your butter.

5

Next: Mix well

6

Next: It should look something like this. If it's runny you have put way too much butter in and you don't have enough gram crackers.

7

Next: Using your hands check the consistency of your crust by crushing a little in your hands it should clump together similar to the photo.

8

Next: Let's start adding the gram cracker crust to your pan. I'm using a baking spring pan you can use your favorite baking pan.

9

Next: Start adding your gram cracker crust to the pan make sure it's spread evenly you don't want any missing areas. I like my crust a little thick its all preference some people like it thin I like mines thick.

10

Next: While adding your gram crackers make sure to firmly press the mix down creating a solid crust

11

Next: This is what it should look like after pressing gram cracker firmly into pan. Pop this into the oven at 350 degrees for 10 mins this sets the crust. Remove from oven and set aside.

12

Next: Grab yourself a large mixing bowl.

13

Next: Heres the fun part start adding your room temperature cream cheese to the bowl.

14

Next: This is what it should look like if your cream cheese is not room temperature you can still remove it from the packaging place into a bowl like this and let sit for 20-30 mins allowing the cream cheese to soften.

15

Next: Using a hand mixer start mixing your cream cheese. It will look a little chunky but keep mixing.

16

Next: Continue to mix until it because creamy.

17

Next: Add three eggs and continue to mix.

18

Next: Add lemon zest and continue to mix.

19

Next: Add Lemon Juice. = 4tsps and continue to mix

20

Next: Final Ingredient to mix add 1 Cup of sour cream continue to mix. Set aside.

21

Next: Place Spring Pan on Foil.

22

Next: Begin wrapping the pan firmly with foil. This step is to secure the pan from any leakage once placed into the water bath.

23

Next: After you have completely covered the pan it should look something like this.

24

Next: Start pouring mix into spring pan.

25

Next: Fill pan leaving about a 1 inch from the top to avoid spillage.

26

Next: Shake pan lightly to remove any air pockets or bubbles from the batter.

27

Next: Place pan onto shallow cookie sheet. Make sure the cookie sheet has edges.

28

Next: Pour 21/2 of water into cookie pan. Place pan into the oven at 350 degrees for 1 Hour and 45 Mins.

29

Next: Once removed from over it should look like this. The top of your cheese cake will look golden brown*** Note it is not burnt*

30

Next: Use your fingers to lightly press on the top of your cheese cake it should feel firm not sinking in when touching. Let cool in pan for 30 to 40 mins then refrigerate for 2 to 3 hours do not attempt to remove it will break apart if removed from the pan without allowing time to cool and set.

31

Next: Add 3tbs of unsalted butter to your favorite skillet and melt.

32

Next: Add chopped pecans to melted butter and start toasting the pecans.

33

Next: Your toasted pecans should look like this. Once nice and toasted remove from skillet I chopped a majority of the pecans up into tiny pieces and I also left some whole I like the assortment but you can chop all of them into small pieces if you want to. Once chopped set aside.

34

Next: Remove cheesecake from refrigerators. Lightly use a knife to cut around the border of the cheesecake to separate the sides from the spring pan.

35

Next: Lightly lift the pan away from the cheese cake.

Now It's Time To Add The Toppings
36

Next: Adding Carmel, You can go the easy route like me by using Hearseys caramel that I simply melted in the microwave.

Or you can make your caramel from scratch using 1 1/2 cup of sugar and 1 cup of water to a heated skillet once the sugar starts to become golden brown** Be careful not to burn** let bubble the remove from heat and add 1/2 cup of heavy whipping cream. Stir constantly until heavy cream melts into the sugar and water solution this will become caramel. Pour caramel into a bowl and let cool before adding to the top of cream cheese otherwise, your cheese cake will melt and I'm sure after all this hard work you don't want that to happen lol.

37

Next: Carefully spread the warm NOT hot caramel over the top of the cheese cake.

38

Next: Using a rubber spatula start from the center lightly drag caramel towards the ends of cheese cake this causes the caramel to drizzle down the sides of the cheese cake.

39

Next: Start adding chopped pecans to the top of the cheese cake. Add as much as you want.

40

Your all done Hope that you enjoy this delicious cheese cake!

Ingredients

 9 oz Cinnamon Gram Crackers
 12 tbsp Heavy Whipping Cream
 ½ cup Unsalted Butter Melted
 4 Boxes of Cream Cheese *** Room Temp***
 3 cups Sugar
 1 tbsp Lemon Zest
 2 tsp Lemon Juice
 ½ tsp Salt
 1 cup Sour Cream
 1 Bottle of Hershey's Carmel
 1 cup Toasted Chopped Pecans

Directions

1

Next: Place your gram crackers into a food processor.

NO FOOD PROCESS: You don't have a food processor you can use a large zip lock bag placing the gram crackers into the bag and leaving the bag with an opening about the size of a dime. This will allow the air to be pushed out. Next, use a rolling pin and place bag on a flat firm surface. With light pressure press firmly on bag and roll. If need you can also wack the bag a few time lightly using the rolling pin to break up any large piece. Keep doing this process until ground up into very small pieces.

2

Next: Once everything is all ground up it should look something like this.

3

Next: Place your gram cracker crumbs into a medium size bowl.

4

Next: Mix in 1/2 cups of unsalted butter. The way I melted my butter was to simply place it into a glass measuring cup and placed it into my microwave oven for 1min. Make sure that you keep a close eye on the butter because some microwaves are stronger than others and you don't want to scorch your butter.

5

Next: Mix well

6

Next: It should look something like this. If it's runny you have put way too much butter in and you don't have enough gram crackers.

7

Next: Using your hands check the consistency of your crust by crushing a little in your hands it should clump together similar to the photo.

8

Next: Let's start adding the gram cracker crust to your pan. I'm using a baking spring pan you can use your favorite baking pan.

9

Next: Start adding your gram cracker crust to the pan make sure it's spread evenly you don't want any missing areas. I like my crust a little thick its all preference some people like it thin I like mines thick.

10

Next: While adding your gram crackers make sure to firmly press the mix down creating a solid crust

11

Next: This is what it should look like after pressing gram cracker firmly into pan. Pop this into the oven at 350 degrees for 10 mins this sets the crust. Remove from oven and set aside.

12

Next: Grab yourself a large mixing bowl.

13

Next: Heres the fun part start adding your room temperature cream cheese to the bowl.

14

Next: This is what it should look like if your cream cheese is not room temperature you can still remove it from the packaging place into a bowl like this and let sit for 20-30 mins allowing the cream cheese to soften.

15

Next: Using a hand mixer start mixing your cream cheese. It will look a little chunky but keep mixing.

16

Next: Continue to mix until it because creamy.

17

Next: Add three eggs and continue to mix.

18

Next: Add lemon zest and continue to mix.

19

Next: Add Lemon Juice. = 4tsps and continue to mix

20

Next: Final Ingredient to mix add 1 Cup of sour cream continue to mix. Set aside.

21

Next: Place Spring Pan on Foil.

22

Next: Begin wrapping the pan firmly with foil. This step is to secure the pan from any leakage once placed into the water bath.

23

Next: After you have completely covered the pan it should look something like this.

24

Next: Start pouring mix into spring pan.

25

Next: Fill pan leaving about a 1 inch from the top to avoid spillage.

26

Next: Shake pan lightly to remove any air pockets or bubbles from the batter.

27

Next: Place pan onto shallow cookie sheet. Make sure the cookie sheet has edges.

28

Next: Pour 21/2 of water into cookie pan. Place pan into the oven at 350 degrees for 1 Hour and 45 Mins.

29

Next: Once removed from over it should look like this. The top of your cheese cake will look golden brown*** Note it is not burnt*

30

Next: Use your fingers to lightly press on the top of your cheese cake it should feel firm not sinking in when touching. Let cool in pan for 30 to 40 mins then refrigerate for 2 to 3 hours do not attempt to remove it will break apart if removed from the pan without allowing time to cool and set.

31

Next: Add 3tbs of unsalted butter to your favorite skillet and melt.

32

Next: Add chopped pecans to melted butter and start toasting the pecans.

33

Next: Your toasted pecans should look like this. Once nice and toasted remove from skillet I chopped a majority of the pecans up into tiny pieces and I also left some whole I like the assortment but you can chop all of them into small pieces if you want to. Once chopped set aside.

34

Next: Remove cheesecake from refrigerators. Lightly use a knife to cut around the border of the cheesecake to separate the sides from the spring pan.

35

Next: Lightly lift the pan away from the cheese cake.

Now It's Time To Add The Toppings
36

Next: Adding Carmel, You can go the easy route like me by using Hearseys caramel that I simply melted in the microwave.

Or you can make your caramel from scratch using 1 1/2 cup of sugar and 1 cup of water to a heated skillet once the sugar starts to become golden brown** Be careful not to burn** let bubble the remove from heat and add 1/2 cup of heavy whipping cream. Stir constantly until heavy cream melts into the sugar and water solution this will become caramel. Pour caramel into a bowl and let cool before adding to the top of cream cheese otherwise, your cheese cake will melt and I'm sure after all this hard work you don't want that to happen lol.

37

Next: Carefully spread the warm NOT hot caramel over the top of the cheese cake.

38

Next: Using a rubber spatula start from the center lightly drag caramel towards the ends of cheese cake this causes the caramel to drizzle down the sides of the cheese cake.

39

Next: Start adding chopped pecans to the top of the cheese cake. Add as much as you want.

40

Your all done Hope that you enjoy this delicious cheese cake!

CARMEL PECAN CHEESECAKE

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