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Categories:
crackers sugar unsalted butter filling cream cheese sugar eggs sour cream vanilla sugar cream butter vanilla HONEY-ROASTED honey brown sugar salt pecan
Viewed: 59 - Published at: 7 years agoIngredients
- FOR THE CRUST:
- 10 whole Graham Crackers
- 1 Tablespoon Sugar
- 6 Tablespoons Unsalted Butter, melted
- FOR THE FILLING:
- 4 packages Reduced Fat Cream Cheese, Softened, 8 Ounce Packages
- 1-1/2 cup Sugar
- 1/4 cups All-purpose Flour
- 5 whole Eggs
- 2 cups Fat Free Sour Cream
- 1/4 cups Milk
- 1 Tablespoon Vanilla Extract
- FOR THE CARAMEL TOPPING:
- 1 cup Sugar
- 1/4 cups Water
- 1 cup Heavy Whipping Cream
- 1 Tablespoon Unsalted Butter
- 1 teaspoon Vanilla Extract
- FOR THE HONEY ROASTED PECANS:
- 1 Tablespoon Honey
- 1 Tablespoon Brown Sugar
- 1 pinch Salt
- 15 whole Pecan Halves (or A Few More If Desired)
Method
- For the crust:
- Spray a springform pan with cooking spray, coating the bottom and sides very well.
- Using a food processor, combine graham crackers and sugar. Pulse until crumbled. Add melted butter and pulse until crust mixture holds together. Pour the mixture into the springform pan and press into the bottom evenly. Refrigerate for 30 minutes.
- For the cheesecake filling:
- Preheat oven to 325 F.
- In a large bowl, combine cream cheese and sugar. Beat until smooth. Add flour, then add the eggs one at a time. Beat until fully incorporated. Beat in sour cream, milk and vanilla extract.
- Pour mixture into the crust. Bake in the preheated oven for 75-80 minutes. The center should be slightly "jiggly," but not overly jiggly. When done, remove it from the oven and let it rest for 10 minutes. Then run a thin, greased knife along the edges of the pan to loosen cake. Let it cool to room temperature. Once cooled, transfer to the fridge to set for 4 hours (best overnight).
- For the caramel topping:
- Heat a saucepan over medium heat. Add sugar and water. Continuously stir until sugar is completely melted. Then cook for about 15 minutes more without stirring until sugar is golden brown (carefully watch to make sure that it doesn't burn). Once the mixture is golden brown, reduce heat to low and slowly add heavy cream. Stir until sugar mixture is completely melted and smooth.
- Increase heat to medium. Continuously stir until mixture turns into an slightly dark amber color (occasionally taste for signs of burning, reduce heat slightly if you are worried). Remove pan from heat. Add butter and vanilla. Stir until fully incorporated. Set aside and allow it to cool to room temperature.
- For the Honey-Roasted Pecans:
- Preheat oven to 350 F. Cover a baking sheet with foil and spray the foil with cooking spray. In a small bowl, mix honey, brown sugar and salt together. Add pecans and coat well. Spread pecans out evenly on the baking sheet. Bake for 8-12 minutes or until lightly roasted and fragrant. Remove from the oven and let cool.
- Once cheesecake has completely set, carefully remove the springform pan. Spread caramel evenly over the top and sides of the cheesecake. Top with pecans. Place back into the fridge until ready to serve.
- Adapted from Homemade By Holman.
