Get ready for a creamy, rich Brown Sugar Cheesecake! It’s loaded with caramel, toasted pecans, and topped with a decadent layer of salted caramel and dark chocolate. Here’s how you make it.
- For the crust:
- 1 ¼ cups graham cracker crumbs (about 150g)
- 4 tablespoons melted unsalted butter (about 56g)
- 2 tablespoons packed light brown sugar (about 30g)
- For the filling:
- 2 ½ blocks cream cheese, at room temperature (about 625g)
- ¾ cup packed light brown sugar (about 165g)
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract (about 5ml)
- 15 soft caramels, unwrapped and cut into quarters
- ⅓ cup toasted chopped pecans (about 50g)
- Salted Caramel Sauce
- Chocolate topping:
- 6 oz dark chocolate, coarsely chopped (about 170g)
- 1 tablespoon coconut oil (about 14g)
First, preheat your oven to 350°F. Line the bottom of an 8-inch round non-stick springform pan with parchment paper. Wrap the outside of the pan with two layers of thick aluminum foil, making sure it reaches a couple of inches up the sides to prevent water from seeping in during baking.
Let's start with the crust. Mix graham crumbs, melted butter, and sugar in a bowl until it's all well combined. Press this mixture evenly into the bottom and about ¾-inch up the sides of the pan. Bake for 10-12 minutes until it turns lightly golden and feels dry. Lower the oven temperature to 300°F.
For the filling, beat the softened cream cheese in a large bowl on medium speed until smooth. Add brown sugar and beat until it's creamy for about 30-45 seconds. Be careful not to over-beat. Add eggs one at a time, beating well between each addition. Scrape down the sides and bottom of the bowl. Add vanilla extract and beat just until blended. Gently fold in the chopped caramels and pecans.
Now, pour this batter over the pre-baked crust, spreading it evenly and tapping the pan on the counter to release air bubbles. Place the pan on a baking dish or cookie sheet and fill the dish with boiling water, about an inch up the sides of the cheesecake pan. Bake for 40 minutes, then turn off the oven and leave it in for 15 more minutes. The cheesecake should be set but slightly wobbly in the center.
Let it cool for 10 minutes, run a knife around the edges, remove the sides of the pan, and let it cool completely before chilling it in the fridge for at least 2 hours.
Once chilled, top the cheesecake with salted caramel sauce and toasted pecans. Melt the dark chocolate and coconut oil together, drizzle it over the pecans, and let it set until it's firm. Now it's time to slice and indulge in this delightful treat!
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