Prep time approx 40 mins + 4 hours in fridge
Cooking time approx 60 mins
1/4 cup butter, melted
2 x 250g packages of cream cheese, softened*
1 cup sugar* and an additional 1-2 cups sugar
1-1/2 tablespoons plain/all-purpose flour*
1-1/2 teaspoons vanilla*
1/2 teaspoon sea salt*
2 tablespoons whipping cream*
250g Nestle Caramel Top N Fill (or make your own caramel sauce)
1/2 cup of quality dark (aka semi sweet) cooking chocolate
1/4 cup thickened/heavy whipping cream
1 cup oven roasted pecans, roughly broken in half
* Variation: If you like your cheesecake thicker in height, double these ingredients
How to make it
2. Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan
3. Pour & gently spread out a generous layer of caramel over the crust. Sprinkle some of the pecans on top and 1/4 tsp sea salt. Leave pan in fridge while preparing the rest of the recipe.
4. Beat cream cheese with an electric mixer in large bowl until creamy. Add flour, vanilla, 1/4 tsp salt and 1 cup of the sugar; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust.
5. Bake for 40 minutes or until it appears set. To check, pierce it in the centre with a skewer - if it comes out clean, it is done. It’s ok if the top cracks a little on top as you’ll cover it with topping anyway.
6. Cool on wire rack for 15 mins, then loosen cake from edges of pan with a knife, but do not remove the rim until cooled on rack for another 30 mins or so. Refrigerate for at least 4 hours.
7. Prepare dark chocolate ganache topping by placing chips/squares in a small bowl. In a small saucepan, bring thickened cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over top and sides of cooled cheesecake. Cover and refrigerate until set or ready to serve.
8. Place remaining pecans in a baking paper lined tray. Pour 1-2 cups of sugar into a fry pan so that the base is completely and evenly covered. Leave it to heat on medium without stirring until all the sugar has melted (be patient, it does take a few minutes to get going). If you like your caramel a little bit more bitter sweet (like us!), then leave it to brown a tad more before taking it off the heat, otherwise immediately and quickly drizzle the caramelised sugar over the pecans to coat it. Let it set for a few minutes, then it will be ready to break off into pieces and garnish with upon serving.
How to enjoy it
Miss Freckles xo