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Pecan Cheesecake




Source of Recipe


DJ (Diane)


List of Ingredients




Crust:
1 (16-oz.) pkg. Pecan Sandies cookies (about 22 cookies)
1 cup pecan halves, coarsely chopped
½ cup firmly packed brown sugar
1 tablespoon Grand Marnier or other orange-flavored liqueur
1 (7-1/2 oz.) package almond brickle chips

Filling:
3 (8-oz.) package cream cheese, softened
1 cup sugar
3 large eggs
½ cup whipping cream,
1 tablespoon all-purpose flour
1 tablespoon vanilla extract

Topping:
1¼ cup semisweet chocolate chips
¼ cup sour cream
1¼ cup chopped pecans, toasted
½ cup caramel topping
2 tablespoon Grand Marnier or other orange-flavored liqueur


Recipe



Preheat oven to 325°.

Crust:
Position knife blade in food processor bowl; add 22 cookies reserving rest of cookies for another use, pecans, and brown sugar. Process until finely ground. Add liqueur; process until well blended, stopping once to scrape down sides. Firmly press crumb mixture on bottom and up sided of a 10-inch spring form pan. Sprinkle brickle chips over crust. Set aside.

Filling:
In a large mixer bowl, beat cream cheese at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add cream, flour, and vanilla; beat 5 minutes. Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until center is almost set. Let cool in pan on a wire rack for 15 minutes.

Topping:
Combine chocolate chips and sour cream in a heavy saucepan. Cook over low heat, stirring constantly, until chocolate melts. Spread mixture evenly over cheesecake. Sprinkle toasted pecans over chocolate. Combine caramel topping with liqueur; spread evenly over pecans. Let cool at room temperature in pan on wire rack; cover and chill at least 8 hours. Carefully remove sides of spring form pan. Serves 12.