Serves 5 to 6
One of my favorite confections, pecans sitting on a mound of caramel and covered with chocolate, inspired this sweet pie.
Preheat oven to 325 degrees F. (160 degreees C.)
9-inch (23 cm) pie plate, ungreased
1-1/4 (300 mL) cups graham cracker crumbs
3 tbsp (45 mL) unsalted butter, melted
2 packages (each 8 oz/250 g) cream cheese, softened
1/2 cup (125 mL) granulated sugar
3 oz (90 g) bittersweet chocolate chunks
3 oz (90 g) caramels, cut into quarters
1/4 cup (50 mL) pecans, toasted and chopped
1/2 tsp (2 mL) vanilla
3 oz (90 g) bittersweet chocolate
1. CRUST: In a medium bowl, combine graham cracker crumbs and butter. Press into bottom and sides of pie plate and freeze.
2. FILLING: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Fold in chocolate chunks, caramels, pecans and vanilla. Pour batter over frozen crust. Bake in preheated oven for 25 to 35 minutes or until the top is light brown and the center has a slight jiggle to it.
3. DECORATION: While pie is still hot, grate chocolate on top of entire pie. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
When cutting caramels, dip the knife blade in hot water to keep them from sticking to the blade.
Try milk chocolate instead of bittersweet for a lighter color.
Sprinkle chopped pecans over top.
125 Best Cheesecake Recipes
by George Geary
Publisher: Robert Rose
Paperback, 192 pages
Price U.S. $18.95
Price Canada: $19.95
Recipe reprinted by permission.
This page created April 2003
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