Chew on This | Cheesecake with Creamy Pecan Sauce

Happy Halloween!

While the kids are indulging in Milk Duds and Skittles today, why don't you indulge 

in something a little more cheesy. Cheesecake anyone? It's sweet and tangy and luxurious.

I've been craving cheesecake for days and days. Haven't you? Let's make some!

This cheesecake is rich and decadent. The creamy pecan sauce is....uh, creamy. And gooey and sweet. And the pecans add an amazing toasty crunch.

Nothing scary about this delicious treat! Happy Halloween and enjoy!

Cares

Here's our recipe:

Cheesecake with Creamy Pecan Sauce

Crust:

48 vanilla wafer cookies

2 T butter, melted

Cheesecake:

4 (8 ounce) packages of cream cheese, softened

1 C granulated sugar

1 C heavy cream

4 eggs

2 t vanilla

1/4 C flour

Sauce:

5 T butter

1/2 C sugar

1 t vanilla

1 (14 ounces) can sweetened condensed milk

Pecans:

2 C pecans

2 T butter

1 t salt

2 t granulated sugar

Preheat oven to 350℉. Lightly spray a 9" spring-form pan with cooking spray.

To make crust, crush cookies until crumbly in a re-sealable plastic bag. Pour in melted butter and squish cookies and butter together until crumbs are thoroughly coated. Pour crumbs into your spring-form pan and press gently onto the bottom of the pan.

Before baking your cheesecake, toast your pecans for the sauce. Place pecans in a microwave safe bowl along with your salt, sugar and butter. Microwave on high for 20-30 seconds or until butter is melted. Stir pecans to coat completely. Pour pecans onto a cookie sheet and place into your preheated oven for approximately 10 minutes. Remove pecans from the oven and allow to cool. Once cooled, roughly chop pecans into large pieces. Set aside.

For the cheesecake filling, place you softened cream cheese into a mixing bowl. Add your sugar and mix until smooth. In a separate bowl, whisk together your heavy cream, eggs, vanilla and flour. Pour the egg mixture into your cream cheese mixture and fold together until combined. Pour cheesecake filling over your crust and place into the oven for 60 minutes. After 60 minutes, turn off your oven and allow the cheesecake to set in the oven for an additional two hours. Take the cheesecake out of the oven and allow it to chill in the refrigerator until you're ready to serve.

Make your creamy sauce by combining your butter and sugar in a small, but heavy bottomed, sauce pan over medium-low heat. Allow butter to melt and sugar to dissolve before adding your vanilla and sweetened condensed milk. Stir everything together for 5 minutes, but don't allow sauce to boil. When ready, add half of your toasted, chopped pecans to the sauce, reserving the rest of the pecans for sprinkling over the top of the cheesecake.

When ready to serve, pour your sauce over the cheesecake and sprinkle with remaining pecans. Slice and Enjoy!