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2 c Ground chocolate wafers
1/2 Stick Butter; melted
3 lb Cream cheese; cubed, and
At room temperature
3 c Sugar
6 Eggs
1 c Heavy cream
1/2 c Flour
1 pn Salt
2 ts Pure vanilla extract
1 c Brown sugar
2 tb Light corn syrup
2 tb Butter
1 pn Salt
1/2 c Sweetened condensed milk
1 1/2 c Pecan pieces
2 c Sweetened whipped cream
Fresh mint sprigs
In a mixing bowl, combine the ground wafers and melted butter, together.
Mix well. Press the crust on the bottom of a 10-inch spring-form pan. In a
food processor fitted with a metal blade, puree the cream cheese until
smooth. Add 2 cups of sugar and process until incorporated. With the
machine running, add the eggs, one at a time. Add the cream, flour, salt
and 1 teaspoon vanilla, mix well. Using a rubber spatula, scrape down the
sides of the processor. Process until the batter is smooth. Pour the batter
over the crust. Bake for 1 hour and 15 minutes or until the center is firm.
Remove from the oven and run a knife around the sides of the pan. Cool on a
wire rack. Serve either at room temperature or chilled. In a heavy-bottomed
saucepan, combine the remaining sugar, brown sugar, corn syrup, butter,
pinch of salt, and condensed milk. With a wooden spoon, stir until the
sugar dissolves. Continue to cook, stirring, until smooth and light brown,
about 8 minutes. Add the remaining vanilla and pecan pieces and continue to
cook, stirring, until the mixture reaches 234 to 240 degrees on a candy
thermometer or the soft ball stage. Remove from the heat and pour over the
cheesecake. Let sauce cool and then slice cake into individual servings.
Garnish each slice with a dollop of whipped cream and a sprig of mint. This
recipe yields 12 to 16 servings.
Yields
12 servings
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