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Caramel Swirl Cheesecake

Source of Recipe


Ladies Home Journal, Recipes 2000






List of Ingredients



• -- Crumb Crust --
  
• 1 cup graham cracker crumbs
  
• 1/2 cup pecans, toasted and finely chopped
  
• 3 Tbsp firmly packed brown sugar
  
• 1/4 cup butter, melted and cooled
  
• -- Caramel Sauce --
  
• 1 cup sugar
  
• 1/4 cup water
  
• 1/2 cup heavy cream (or whipping cream)
  
• 6 Tbsp unsalted butter, cut up (no substitutes)
  
• 1 tsp vanilla extract
  
• Pinch of salt
  
• *
  
• 3 pkgs. (8 oz. each) cream cheese, softened
  
• 1/2 cup sugar
  
• 3 large eggs, at room temperature for 20 to 30 minutes
  
• 1/2 cup sour cream
  






Instructions



1. Make crumb crust: Heat oven to 350 degrees (F). Tightly cover the outside of a 9-inch springform pan with a double layer of heavy-duty foil. Combine all crumb crust ingredients in a medium bowl; toss until crumbs are evenly moistened. Press crumb mixture into bottom and 1 inch up sides of the prepared pan. Bake crust 10 minutes, or until lightly browned. Cool completely on a wire rack.
   
   
2. Meanwhile, make the Caramel Sauce: Bring sugar and water to boil in a 2-quart saucepan. Cook over medium-high heat, swirling pan occasionally, until syrup is a dark amber color, about 10 minutes. Immediately remove pan from heat. With long-handled spoon, carefully stir in cream (mixture will bubble vigorously). Return to low heat; add butter. Stir until melted and sauce is smooth. Remove from heat; stir in vanilla and salt. (Can be made ahead. Cool. Cover; refrigerate for up to 2 days. If made ahead and refrigerated, be sure to microwave sauce on HIGH for 30 to 60 seconds, stirring halfway through, before adding to cheesecake mixture).
   
   
3. Beat cream cheese in a large mixing bowl at medium-high speed until light and fluffy, about 3 minutes. Beat in granulated sugar and 1/4 cup of the Caramel Sauce until smooth. At low speed, beat in eggs, one at a time, until just blended. Beat in sour cream. Pour half of the filling into crust; spread to cover bottom. Using a teaspoon, drizzle with half of the remaining caramel sauce. Spoon on remaining filling; spread evenly and drizzle with remaining caramel sauce. Run a table knife through filling to marbleize. Place springform pan in a large baking pan. (There must be at least 1 inch of space between springform and baking pan). Place on oven rack. Carefully pour enough very hot tap water into baking pan to reach 1 inch up the side of springform pan. Bake 50 to 60 minutes, until filling is only slightly "jiggly" in the center (it will firm as it cools).
   
   
4. Remove springform pan from water bath and place on a wire rack. Let stand 10 minutes. Remove foil from outside of pan. Run knife around inside edge of pan to release cheesecake (do not remove springform ring). Cool completely. Cover and refrigerate cheesecake overnight. Remove springform ring before serving.
   
   (Cheesecake can be made ahead. Wrap well and refrigerate for up to 2 days.)
   
   There will be extra caramel sauce left... serve warm over ice cream!