Caramel
- 1 1/3 cup Sugar
- 4 oz Butter
- ¾ cup Cream
- 2 tsp Fleur de sel
- ½ cup Pecans, chopped
Boil cream and set aside. Caramelize the sugar to a reddish brown over medium heat. Slowly whisk in the hot cream. Whisk in butter and salt. Stir in pecans. Set aside.
Crust
- 2 ½ cup Oreo crumbs
- 3 oz Butter, unsalted melted
- Pinch Salt
Mix all together. Spray a 9" springform pan and line the bottom and sides with parchment paper. Press crust onto bottom and 2" up sides, using a flat surface (bottom of a measuring cup) to tamp down into an even layer. Freeze 10 minutes. Bake 325*F for 7 minutes. Set aside to cool while making the filling. Pour 1/2 the caramel over the bottom of the crust and reserve the remaining caramel for the top of the cheesecake.
Cheesecake Batter
- 32 oz Cream cheese
- 1 ¼ cup Sugar
- 4 ea Eggs, room temp
- 2 tsp Vanilla extract
- ¾ cup Cream
In a countertop mixer, paddle cream cheese and sugar on low for 3 minutes, scrape bowl. Add eggs one at a time (wait until each egg is incorporated before adding the next). Scrape bowl. Add cream & vanilla and mix until incorporated. Pour batter into prepared crust. Bake ~1 hour 30 minutes @275*F with a water pan on the rack below. Cheesecake is done when it jiggles uniformly (center should not be loose/move separately). Remove from oven, cool.
Dark Chocolate Ganache
- ¾ cup Cream
- ¼ cup Corn syrup
- ¾ cup Dark chocolate
- 1 tsp Vanilla extract
Boil cream & corn syrup. Pour over chocolate and slowly whisk to emulsify. Stir in vanilla. Cool to room temperature. Pour over cooled cheesecake and chill for 15 minutes. Pour remaining caramel over ganache.
Formulation courtesy of Rebecca Bills, Marigold in Resorts World Las Vegas
