Crust Ingredients:

  • 1 cup pecans
  • 1 stick plus 1/2 teaspoon unsalted butter, melted
  • 1/4 cup sugar plus
  • 2 1/2 Tablespoons extra for pecan roasting.
  • 2 Tablespoons heavy cream
  • Pinch of salt
  • 2 packets graham crackers (about 10 ounces), crushed

Crust Directions

Preheat oven at 375 degrees.

Line baking sheet with parchment paper, * important because you will not want to wash the sticky mess off of your pan when finished cooking.

Mix pecans with 1/2 tablespoon melted butter, 1 tablespoon sugar and the 2 tablespoons cream with a pinch of salt. Bake for about 5 minutes. They should be toasted and bubbly.

With a fork, pick out pecans so they don't get stuck to the pan, let cool. Set aside 14 -16 pecans to garnish the cupcakes. If doing a traditional cheesecake using a springform pan you will need about 12 pecans for garnishing the top. Take the rest and place in a food processor along with the graham crackers, pulse to make fine crumbs, next add melted butter and sugar. Pulse until fine. Pour into pan and form with hands a sturdy wall for your cheesecake.

Filling Ingredients

  • 3 8oz packages cream cheese,
  • 1 13-14 oz. can dulce de leche
  • 2 Tablespoons all-purpose flour
  • 3 teaspoons kosher salt
  • 1 ¼ cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 4 large eggs, at room temperature

Filling Directions

With an electric mixer cream together cream cheese, add can dulce de leche mix until smooth and creamy. Add flour and salt. Mix for about 5 minutes making sure all lumps are gone. Add sugar, mix until smooth. Add vanilla. Beat in egg one at a time for about 30 seconds, but please don't over beat.

Pour cream cheese mixture over your prepared crust. Bake at 300 degrees. I baked my cheesecake in a loaf pan and as well as muffin tins. I divided my batter and guessed on the time of cooking for the loaf pan. *If using a springform pan remember to put foil around the bottom of the pan to ensure no water gets in. Place in a water bath. The original recipe says to bake for 55- 65 minutes which is for the spring form pan size. Of course, mine did not take so long due to my small choice of pans. Cupcakes 18-23 minutes *they may take longer so don't be afraid to jiggle them, look for a wobbly center and firm sides. That should be about the right look. Cracked is not a sign that they are fully cooked. So don't over cook them. Bake the loaf pan for about 40 minutes. Let cool completely and then transfer to the refrigerator to firm up for 4- 8 hours.

Recipe Property of Baking Chic.

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