Barth Bakery
Feb 15, 20162 min
Updated: Aug 18, 2020
This irresistibly rich and creamy cheesecake combines the goodness of caramel, chocolate, pecans, and an Oreo cookie crust. The crunch of the pecans with the sweetness of the caramel and the creaminess of the cheesecake makes for a decadent dessert.
24 Oreo cookies, finely crushed (about 2 ½ cups)
4 Tbsp salted butter, melted
Pinch of salt
1 pkg (11 or 14 oz) soft caramels
6 Tbsp whole milk
1 cup chopped pecans
¼ cup semisweet chocolate chips, melted
3 pkgs (8 oz each) cream cheese, softened
¾ cup granulated sugar
1 Tbsp pure vanilla extract
3 Tbsp heavy cream
3 large eggs
Preheat oven to 325°F.
Place the Oreos into a food processor and crush to fine crumbs. Place cookie crumbs in a medium bowl and stir in the melted butter and salt. Press the crumbs into the bottom and partially up the sides of a 9-inch springform pan.
In a small microwave-safe bowl, combine the caramels and milk. Microwave on high for 2-3 minutes or until the caramels are completely melted, stirring every 30 seconds. Stir in the pecans. Pour half of the caramel mixture onto the crust and evenly spread. Refrigerate the crust for 10 minutes. Set aside the remaining caramel pecan mixture to be used for the topping.
Using an electric mixer, beat the cream cheese, sugar, vanilla, and cream together in a large bowl until creamy and smooth. Add the eggs, one at a time, mixing on low speed just until blended, being sure to scrape down the sides of the bowl after each addition. Pour the cream cheese mixture on top of the caramel layer on the crust.
Bake the cheesecake for 65-70 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cheesecake. Allow the cheesecake to cool before removing the exterior rim. Refrigerate the cheesecake for at least 4 hours.
Microwave the remaining caramel pecan mixture for 1 minute, and stir. Pour the caramel mixture on top of the cheesecake and evenly spread. Drizzle the melted chocolate on top of the caramel layer.