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Yield: 12 to 16 servings
Ingredients:
2 cups ground chocolate wafers
1/2 stick butter, melted
1 1/2 pounds cream cheese, cubed and room temperature
3 cups sugar
3 eggs
1/2 cup heavy cream
1/4 cup all-purpose flour
Pinch of salt
2 teaspoons pure vanilla extract
2 tablespoons light corn syrup
1 teaspoon lemon juice
1/2 cup heavy cream, hot
1/4 cup milk, hot
2 tablespoons butter
Pinch of salt
1 1/2 cups pecan pieces
Method: Preheat oven to 325 degrees F.
Combine the ground wafers and melted butter in a mixing bowl and mix well. Press the mixture on the bottom of a 10-inch spring form pan. In a food processor fitted with a metal blade, puree the cream cheese until smooth. Add 1 cup of the sugar and process until blended and smooth. With the machine running, add the eggs, one at a time. Add the cream, flour, salt, and 1 teaspoon vanilla. Mix well. Using a rubber spatula, scrape down the sides of the processor. Process until the batter is smooth. Pour the batter over the crust. Bake for 1 hour or until center is firm. Remove from oven and run a knife around the sides of the pan. Cool on a wire rack while you prepare the topping.
While the cheesecake is cooling, in a heavy-bottomed saucepan, combine the remaining 2 cups sugar, corn syrup, and lemon juice. With a wooden spoon, stir until the sugar dissolves. Continue to cook until the sugar is bubbling and golden brown, about 10 to 12 minutes. Remove the pan from the heat and slowly stir in the hot cream. (The cream will bubble and steam.) Continue to stir until the mixture begins to come together, 2 minutes. Add the butter and slowly add the milk in a thin stream and continue to stir the mixture. Add the remaining vanilla, salt and pecan pieces. Remove from the heat and pour over the cheesecake. Refrigerate until thoroughly chilled before serving.
This recipe was featured on the Buffalo Girl Episode of Emeril Green.
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