Ingredients
Crust
- 8 oz graham crackers
- 4 oz melted butter
Cheesecake
- 24 oz cream cheese room temperature
- 1 tbsp cornstarch
- 7 oz granulated sugar
- 8 oz heavy cream
- 3 large eggs room temperature
Layers & Filling
- 1 tsp pure vanilla extract
- 1 tbsp coffee liqueur
- 4.5 oz Valrhona Satilia Noire 62% Dark Couverture Chocolate Feves
- 12 oz caramel melted and fluid (divided)
- 4 oz pecans toasted and chopped (divided)
Instructions
Crust
- Crush graham crackers in food processor, add melted butter
- Press up the sides into greased 9-inch springform pan, with a foil-wrapped exterior
Cheesecake
- Blend cream cheese, cornstarch and sugar in a food processor (or mixing bowl/kitchen aid) until smooth
- Add in cream and blend
- Add eggs one at a time, pulsing just enough to mix each egg
Layers & Filling
- Pulse in vanilla and liqueur to the cheesecake, stream in chocolate
- Pour 9oz of caramel on top of crust, layer with 3oz of pecans
- Pour cheesecake batter on top
- Tap several times to release air bubbles
- Swirl in remaining caramel and top with 1oz pecans
Assembly & Finishing
- Preheat convection over to 325°F. Set cheesecake in a water bath and cover the entire pan with foil, then set in oven. Bake for 60 minutes.
- After 60 minutes is up, turn off the oven, take off the foil and continue to keep cheesecake in the oven for another hour.
- Remove from oven.
- Optionally, you could make a dark chocolate ganache and drizzle over cheesecake, or finish with chopped pecans, miniature chocolate chips or garnish of choice.
