Chef Eddy’s cheesecakes are known to be ultra creamy and very smooth. His Cappuccino Cheesecake With Pecan Caramel is no exception. This velvety cheesecake has hints of your favorite coffee beverage and is topped with a nutty caramel sauce and a rich chocolate ganache.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
To make crust: Crush graham crackers in a food processor or with a rolling pin to obtain 1 3/4 cups. Add melted butter and sugar and combine well. Press onto bottom of a 9-inch diameter springform pan and place in oven for 10 minutes. Remove from oven and reduce oven temperature to 325°F.
Place springform pan on three layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water can penetrate through foil. Place in a roasting pan and set aside.
To make pecan caramel sauce: In a small saucepan, combine brown sugar, heavy cream, butter, and salt. Bring to a boil and once boiling stir for 3-4 minutes or until caramel has slightly thickened. Add vanilla. To verify thickening, drop some on a plate and once cooled it should be the consistency of ketchup. You can always re-boil or add some heavy cream to adjust. Set aside.
To make cheesecake: In a very small cup combine instant coffee and liquor and set aside.
Blend cream cheese and sugar on lowest speed, alternately mix by using a handheld spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions. Add sour cream, coffee mixture, and vanilla.
Scrape about 1/3 of cheese mixture into pan. Spoon about 1/4 of caramel onto cheese mixture in uneven swirls.
Cover with another 1/3 of cheese mixture and about 1/4 of caramel. Cover with remaining cheese mixture. The leftover caramel will be used after cheesecake is baked and cooled. Store caramel in refrigerator.
Pour about 1-inch of water into roasting pan and place in oven.
Bake until center of cheesecake no longer trembles when tapping sides of pan (about 90 minutes) but it could take up to 2 hours depending on temperature of cheesecake batter.
Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
Run a sharp knife around edge and bottom of cheesecake and place on a serving platter.
Reheat leftover caramel until fluid but not hot; add pecans. Spoon over cheesecake.
If desired prepare ganache and serve with cheesecake.
This patriotic red, white and blue Star Spangled Cheesecake has rings of red strawberries, fresh blueberries with a sweet sour cream topping. Great dessert for Memorial Day, Independence Day, Labor...
Cheesecake or cake? Why choose! With this Pumpkin Cheesecake Cake, you get both. With two flavorful layers of pumpkin cake and a simple 3-ingredient cheesecake in the middle, this mashup recipe is...
This showstopping No Bake Pumpkin Cheesecake will have them asking to eat dessert first! Smooth and creamy pumpkin filling surrounded by homemade Biscoff Cookies and topped with fresh whipped cream,...
When you're craving an ultra-creamy lemon cheesecake but don't want the hassle of a long bake time or dealing with a water bath, Chef Eddy's Lemon Cheesecake Pie is the answer. Lemon Cheesecake Pie...
An ultra creamy, delectable cheesecake topped with a homemade, non-apologetically tart cranberry puree. It's the ultimate sweet and tart combo for the holidays.
Looking for a cool and refreshing dessert? With wonderful pronounced lime flavor, this Key Lime No Bake Cheesecake will not disappoint. Quick and easy to make, this could become your new go-to...
Log In Or Register To Post Comments