Title: Pecan Caramel Cheesecake
Categories: May 1995
Yield: 1 servings

---------------------------------FOR CRUST---------------------------------
Seven; (5- by 2 1/2-inch)
; graham crackers
1/2 c Coarsely chopped pecans;
-toasted and cooled
3/4 Stick unsalted butter;
-melted and cooled
; (6 tablespoons)

--------------------------------FOR FILLING--------------------------------
2 lb Cream cheese; softened
1 1/2 c Firmly packed light brown
-sugar
1/4 c All-purpose flour
4 lg Eggs
1/2 c Sour cream
2 ts Vanilla
1/2 ts Salt

--------------------------------FOR TOPPING--------------------------------
1 c Granulated sugar
1 c Heavy cream
1 tb Unsalted butter
1 ts Vanilla
1 c Pecan halves; toasted
-lightly and
; cooled

Make crust:

In a food processor grind graham crackers and pecans fine and in a bowl
stir together with butter. Press mixture into bottom of a 9- by 2 1/2-inch
springform pan. Chill crust 30 minutes.

Preheat oven to 325F.

Make filling:

In a bowl with an electric mixer beat cream cheese until light and fluffy.
Add brown sugar gradually, beating until combined well. Beat in flour and
add eggs, 1 at a time, beating well after each addition. Add sour cream,
vanilla, and salt, beating until combined well.

Pour filling into crust and bake in middle of oven 1 hour, or until edges
are just set but middle trembles slightly. (Cheesecake will continue to set
as it cools.) Turn off oven and cool cheesecake in oven with oven door
propped open about 6 inches until cooled completely, about 2 hours.

Make topping:

In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until
melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2
cup sugar and cream and simmer, stirring occasionally, until caramel
dissolves. Simmer mixture, without stirring, until it registers 225F. on a
candy thermometer and remove from heat. Stir in butter and vanilla and cool
to room temperature.

Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively
on top and chill cheesecake, covered, overnight. Remove side of pan.

Gourmet May 1995

Converted by MC_Buster.

Per serving: 8095 Calories (kcal); 600g Total Fat; (65% calories from fat);
111g Protein; 606g Carbohydrate; 2339mg Cholesterol; 4265mg Sodium Food
Exchanges: 3 Grain(Starch); 13 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 112 1/2
Fat; 35 Other Carbohydrates

Converted by MM_Buster v2.0n.