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Categories:
shortbread cookies butter flour caramel ice cream topping pecans cream cheese sugar vanilla eggs egg yolks heavy whipping cream sour cream sugar
Viewed: 39 - Published at: 4 years agoIngredients
- 2 cups crushed shortbread cookies
- 3 tablespoons butter, melted
- 1/4 cup plus 2 tablespoons all-purpose flour, divided
- 1 jar (12-1/4 ounces) caramel ice cream topping
- 1 cup chopped pecans, divided
- 5 packages (8 ounces each) cream cheese, softened
- 1-3/4 cups sugar
- 1-1/2 teaspoons vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 2 large egg yolks, room temperature, lightly beaten
- 1/3 cup heavy whipping cream
- 2 cups sour cream
- 1/3 cup sugar
Method
- Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
- Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
- In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed
- . Bake until center is almost set, 65-70 minutes.
- For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
