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Ginger Pecan Triple Layer Cheesecake




Source of Recipe


Internet


List of Ingredients




1-3/4 cup ginger snap crumbs
1 tsp cinnamon
1/2 cup butter
8 oz cream cheese
1/2 cup + 2 tbsp sugar
1/4 tsp salt
2-1/2 tsp vanilla extract
4 eggs
1-1/2 toated pecan halves
1 cup light corn syrup
8 egg yolks
2 cup milk
4 oz bittersweet chocolate
1/4 tsp almond extract

Recipe



Mix ginger snaps, cinnamon, and butter together. Press into bottom and at least 1 inch up the sides of springform pan sprayed with non-stick spray. Combine cream cheese, 1/4 cup sugar, salt, 1 tsp vanilla and 1 egg in mixing bowl. Beat until well blended and pour into crust. Sprinke with Pecans. Combine remaining 3 eggs, 1/4 cup sugar, 1 tsp. Vanilla and corn syrup in bowl and blend well. Pour over Pecan layer. Bake at 350 deg. For 40 minutes or until center is firm. Allow to cool in oven for 15 minutes., then place on cooling rack. Refrigerate for at least 3 hours. For sauce, combine egg yolks and sugar in mixing bowl and stir until smooth. Bring milk to boil, stir in chocolate pieces and add almond extract and rest of vanilla extract. Stir until chocolate is melted. Pour milk mixture over egg yolks/sugar and stir briskly with wooden spoon. Return mixture to saucepan and stir over low heat for 1 minute, stirring well. Serve custard sauce alongside cheesecake.