INGREDIENTS:
FOR THE CHEESECAKE:
- ¾ cup heavy cream
- 1 tablespoon vanilla extract
- 4 eggs (at room temperature)
- 32 ounces cream cheese (at room temperature)
- 1¼ cups granulated sugar
FOR THE CHOCOLATE GANACHE:
¼ cup light corn syrup
8 ounces semisweet chocolate (finely chopped)
¾ cup heavy cream
½ teaspoon vanilla extract
FOR THE CRUST:
- 6 tablespoons unsalted butter (melted)
- Pinch of salt
- 24 Oreo cookies (finely crushed into crumbs)
FOR THE CARAMEL-PECAN LAYER:
- 1 cup chopped pecans
- 1½ cups caramel sauce (omit the salt for a sweeter version)
DIRECTIONS:
First,Make the Cheesecake: Beat together the cream cheese
and sugar on medium speed until smooth and creamy, scraping the sides of the
bowl as needed, about 3 minutes. Add the eggs one at a time, beating well until
fully incorporated and scraping down the sides of the bowl between each
addition. Add the heavy cream and vanilla and beat until well combined, about 1
minute. Pour the batter on top of the caramel-pecan layer and bake for 55 to 65
minutes, or until the edges are set, but the middle still jiggles a little.
Then,Keeping the oven door closed, turn off the oven and let the
cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake
from the oven, and place the pan on a wire rack to cool completely, about an
additional 2 hours. Once completely cool, refrigerate for at least 6 hours
(preferably overnight).
Make the Chocolate Ganache: Combine the heavy cream,
corn syrup, chocolate and vanilla in a small saucepan over medium heat,
stirring constantly, until smooth. Set the glaze aside to cool and thicken at
room temperature for 30 minutes.
Pour the ganache over the top of the cheesecake, gently
spreading it to the edges. Refrigerate for 15 minutes, or until set. Remove the
sides of the pan, garnish with additional caramel sauce and chopped pecans, and
serve. Leftover cheesecake can be stored, tightly covered, in the refrigerator
for up to 5 days. It can also be frozen for up to 2 months.
Make the Crust: Preheat oven to 350 degrees F. Toss together
the Oreo crumbs, melted butter and salt until all of the crumbs are moistened.
Press into the bottom and two inches up the sides of a 9-inch springform pan.
Place pan in the freezer for 10 minutes. Bake for 7 minutes, or until crust is
firm. Remove from oven and cool completely.
Make the Caramel-Pecan Layer: In a small bowl, stir together
the caramel sauce and pecans. Pour onto the cooled crust and gently spread into
an even layer. Refrigerate while the cheesecake is prepared.
Note: Some readers have mentioned issued with the caramel
sauce leaking through the springform pan while baking. To avoid a mess, place a
rimmed baking sheet on the oven rack below the cheesecake to catch any drips. Enjoy
Your Meal !
