Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
- 1 cup chopped pecans
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the vanilla extract.
7. Pour the cheesecake mixture over the cooled crust.
8. Drizzle the caramel sauce over the cheesecake mixture.
9. Sprinkle the chopped pecans over the top.
10. Bake for 50-60 minutes, or until the cheesecake is set.
11. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 325°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 537
- Fat: 40g
- Saturated Fat: 20g
- Cholesterol: 150mg
- Sodium: 319mg
- Carbohydrates: 39g
- Fiber: 1g
- Sugar: 32g
- Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Granulated sugar can be substituted with brown sugar.
- Pecans can be substituted with walnuts or almonds.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake before adding the pecans.
- Use a different flavor of caramel sauce, such as salted caramel or butterscotch.
- Add a tablespoon of bourbon to the cheesecake mixture for a boozy twist.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- To prevent cracks in the cheesecake, avoid overmixing and do not overbake.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the cheesecake cold.
Presentation ideas:
- Drizzle additional caramel sauce over each slice of cheesecake.
- Top with whipped cream and a sprinkle of cinnamon.
Garnishes:
- Chopped pecans
- Whipped cream
- Caramel sauce
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, cover the cracks with whipped cream or additional caramel sauce.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before preparing the cheesecake.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
- Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- Sweet
- Creamy
- Nutty
- Caramel
Serving suggestions:
- Serve the cheesecake as a dessert after a dinner party or holiday meal.
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Taste: Rich, Creamy, Sweet, Nutty, Caramelized