22
CHOCOLATE CARAMEL PECAN CHEESECAKE
Crust
1/3 cup butter, melted
17 chocolate sandwich cream filled cookies, crushed
2 tablespoons pecans, chopped
Filling
24 oz. cream cheese, softened
1/3 cup brown sugar
2 tablespoons cornstarch
1/4 cup dark corn syrup
3 large eggs, room temperature (yolks and whites)
1 egg yolk, room temperature
1/3 cup sour cream, room temperature
1-1/4 teaspoons vanilla extract
1-1/4 teaspoons butter flavoring
11.5 oz. milk chocolate chips
1/3 cup pecans, chopped
Topping
3 tablespoons sour cream, room temperature
4 oz. milk chocolate chunks, melted
2 tablespoons pecans, chopped
Decoration
pecans, whole
10 individually wrapped caramel candies, melted
3 tablespoons sour cream, room temp.
Yield: 12 servings
Temperature and Bake Time: 350°F/177°C for 15 minutes, then reduce to
200°F/93°C and bake for an additional 2 hours
9
15.Press the Ejector Button while grasping the Beaters, Cookie
Dough Hooks, or Whisk to release them from the Mixer. See
Figure 7.
16. Gently scrape excess batter from Beaters, Cookie Dough
Hooks, or Whisk with a rubber or plastic spatula. Do not strike
Beaters, Cookie Dough Hooks, or Whisk against Mixing Bowl
to remove excess batter. This could damage the Mixer parts.
17. Carefully remove Mixing Bowl from Turntable. Pour batter from
Mixing Bowl into another container. Use only a rubber or
plastic spatula to remove batter from Mixing Bowl.
MIXING
(Continued)
Release
Start
Stop
— +
On/Off
16
SPEED
MIXER
Figure 7
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