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Recipe Step by Step
8 oz graham crackers
4 oz butter, melted
Crush graham crackers in food processor, add melted butter.
Press up the sides into greased 9-inch springform pan, with a foil-wrapped exterior.
24 oz cream cheese, room temperature
1 Tbsp cornstarch
7 oz granulated sugar
8 oz heavy cream
3 ea large eggs, room temperature
Blend cream cheese, cornstarch and sugar in food processor till smooth.
Add in cream and blend.
Add eggs, one at a time, pulsing just enough to mix each egg
Layers and Filling
1 tsp pure vanilla extract
1 Tbsp coffee liqueur
4.5 oz Satilia 62%, melted
12 oz caramel, melted and fluid (divided)
4 oz pecans, toasted and chopped (divided)
Pulse in vanilla and liqueur to the cheesecake, stream in chocolate.
Pour 9 oz of caramel on top of crust, layer with 3 oz of pecans.
Pour cheesecake batter on top.
Tap several times to release air bubbles.
Swirl in remaining caramel and top with 1 oz pecans
Assembly and finishing
Preheat convection oven to 325°F. Set cheesecake in a water bath, cover entire pan with foil, and set in oven.
Bake for 60 min. Turn off oven, take off foil, and continue to keep cheesecake in oven for another hour, till set with a little jiggle in the middle. Chill several hours. Make a dark chocolate ganache and drizzle over cheesecake, finish with a few chopped pecans and miniature chocolate chips or garnish of choice.