Yummy (Philippines) - - Everyday Recipes -

Makes 1 (9-inch) cake Prep Time 30 min­utes Bak­ing Time 1 hour

FOR THE CRUST ✔ 1 cup gra­ham cracker crumbs ✔ ½ tea­spoon salt ✔ ¼ cup brown sugar ✔ 1 tea­spoon ground cin­na­mon ✔ ½ cup un­salted but­ter, melted

FOR THE PECAN FILL­ING ✔ 2 cups pecans, chopped coarsely ✔ ½ cup un­salted but­ter ✔ ¼ cup brown sugar ✔ ¼ cup dark corn syrup ✔ 1 medium egg, beaten ✔ 1 tea­spoon salt

FOR THE CHEESE­CAKE FILL­ING ✔ 1 (8-ounce) pack cream cheese,

at room tem­per­a­ture ✔ ½ cup brown sugar ✔ 2 large eggs ✔ ½ cup sour cream ✔ 2 tea­spoons vanilla ex­tract

FOR THE TOP­PING ✔ ¼ cup pecans, toasted and

chopped coarsely ✔ ½ cup store-bought salted caramel 1 Pre­heat oven to 350ºf. Line a 9-inch spring­form pan with foil. Line the out­side of the pan with foil as well. 2 Make the crust: Mix in­gre­di­ents in a bowl. Press onto the bot­tom of the pan. 3 Make the pecan fill­ing: Toast pecans in a non­stick pan for 10 min­utes; set aside. Melt but­ter, sugar, and syrup in a non­stick pan; let cool for 5 min­utes. Com­bine egg, salt, pecans, and but­ter mix­ture in a bowl. Pour over pre­pared crust and bake for 15 min­utes. Let cool. 4 Make the cheese­cake fill­ing: Pre­heat oven to 300ºf. In the bowl of an elec­tric mixer fit­ted with the pad­dle at­tach­ment, beat cream cheese and sugar on medium speed un­til smooth. Add eggs one at a time, mix­ing on low speed. Slowly add sour cream and vanilla; mix un­til com­bined. 5 Pour cheese­cake fill­ing over pecan fill­ing. Ar­range pecans on top. 6 Place cheese­cake in a high-sided bak­ing pan. Pour boil­ing wa­ter into pan un­til half­way up the cheese­cake. Bake un­til sides are set and cen­ter is slightly firm, about 40 to 45 min­utes. 7 Cool com­pletely on a wire rack. Re­frig­er­ate for at least 4 hours. Top with salted caramel sauce.

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