Ingredients
– 1 ½ cups crushed pecan cookies (or digestive biscuits)
– ½ cup unsalted butter, melted
– 1 cup pecans, toasted and chopped
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 8 ounces semisweet chocolate, melted and slightly cooled
– 1 cup heavy whipping cream
– ½ cup caramel sauce, plus extra for drizzling
– Pinch of salt
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Baking sheet
– Parchment paper
– Medium saucepan for melting chocolate
– Measuring cups and spoons
Step-by-Step Instructions
To start, preheat your oven to 325°F (160°C). Prepare your springform pan by greasing it lightly or lining the bottom with parchment paper. In my kitchen, I love using pecan cookies for the crust since they add an extra layer of flavor. In a mixing bowl, combine the crushed cookies and melted butter, mixing until it resembles wet sand. Press this mixture firmly into the bottom of your springform pan and bake it for about 10 minutes. This will keep the crust crispy and golden. (See the next page below to continue steps…)