Caramel Pecan Cheesecake

This is a recipe I made up.

1 ½ cups (150 gr.) graham cracker
2 teaspoons sugar
1 teaspoon cocoa or Nesquik powder
4 oz. (55 gr.) butter

4 Tablespoons (80 gr.) sugar
4 oz. (120 ml) liquid whipping cream

3 – 8 oz. (675 gr.) packages cream cheese
1 cup (200 gr.) sugar
1 cup (250 ml) whipping cream
3 eggs
2 oz. (40 gr.) powdered milk
2 oz. (50 gr.) roasted pecans

Crumble the crackers, melt the butter, mix sugar with cocoa or Nesquik powder. Blend well and place mixture in a 9” (23 cm) baking pan… press evenly.

In a small pan, melt sugar to a medium brown color (do not burn, will taste bitter).
Add whipping cream and boil to medium low heat for about 20-25 minutes until caramel thickens. Pull aside and let cool.

Chop and roast the pecans in a dry frying pan.

In a big bowl or a processor, place cream cheese, sugar, whipping cream, powdered milk… eggs one at a time until everything is nice and creamy. Add pecans and half of the caramel sauce. Mix slowly and pour in the pan. Pour the remaining caramel sauce on top. With a knife, make a nice pattern.

Bake at 300 F (160 C) for 1 hour.
Turn heat off and leave the cake in the oven for another hour.
Chill and serve.

Cream cheese was not a part of my life before I came to US... but farmer's cheese was used daily in pies and pastries. It is different in taste and texture.
Very easy to make.

CLICK HERE for Farmer's Cheese Recipe

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