awesome chocolate cheesecake pecan pie

How To Make awesome chocolate cheesecake pecan pie

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  1

  THE CRUST
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  2

  Place a rack in the middle position, and pre-heat oven to 375f (190c).
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  3

  Gather your ingredients
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  4

  Rub the interior of a spring-form pan with butter, or use a non-stick spray, and then wrap the pan in foil.
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  5

  Chef’s Note: There are some new pans out there (I use one) that is not a spring-form pan, and uses a silicon seal for the bottom of the pan. No need for the spring form, and no need for the aluminum wrapper.
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  6

  Process the pecans and wafers in a food processor until smooth.
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  7

  Incorporate the melted butter.
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  8

  Press into the bottom of the spring-form pan.
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  9

  Bake for 10-minutes, in the pre-heated oven, and allow to cool.
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  10

  THE CHEESECAKE
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  11

  Gather your ingredients
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  12

  In the bowl of a food processor, fitted with a paddle, mix the 24 ounces cream cheese, 1/2 cup brown sugar, 1/2 cup granulated sugar, and table salt.
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  13

  Mix until fluffy.
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  14

  Add the eggs, one at a time, make sure each egg is incorporated before adding another.
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  15

  Chef’s Note: Scrape down the sides of the bowl, between additions.
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  16

  Add the 1/2 cup cream, and vanilla extract.
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  17

  Beat until fully incorporated.
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  18

  Place a rack in the bottom position, and preheat oven to 325f (162c)
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  19

  Pour the cheesecake mixture over the cooled crust. Transfer the spring-form pan to the middle of a high-walled roasting pan (or other pan), and place in the oven.
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  20

  Pour boiling water into the roasting pan; 1/3 of the way up.
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  21

  Chef's Note: A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and cheesecakes to create a gentle and uniform heat around the food.
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  22

  Bake in preheated oven for about one hour, or until the cheesecake is set.
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  23

  Chef’s Tip: To tell if the cheesecake is ready to come out of the oven, the sides should be set, and the middle should still jiggle.
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  24

  Cover, and let cool in the refrigerator up to twenty-four hours.
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  25

  THE TOPPING
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  26

  Combine all of the ingredients for the topping in a saucepan.
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  27

  Bring to a boil, over medium-low heat without stirring.
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  28

  Simmer for ten minutes.
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  29

  Let cool for 15-20 minutes until slightly thickened.
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  30

  Spoon the sauce over the top of the cheesecake, or spoon it over the individual slices.
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  31

  Chef’s Note: Because of the sweetness of this dessert, a counter to this is a good cup of black coffee. Hot coffee, and cool cheesecake; what a treat.
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  32

  Keep the faith, and keep cooking.
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