Preheat oven to 325 degrees. Lightly spray a 9-by-13-inch baking pan with nonstick spray; set aside.
Chocolate, pecans, and cheesecake all in one dish? You probably won't have leftovers.
Servings and Ingredients
|1 c. Hy-Vee graham cracker crumbs|
|½ c. Hy-Vee pecan halves, toasted; finely chopped|
|3 tbsp. Hy-Vee granulated sugar|
|¼ c. Hy-Vee salted butter, melted|
|3 (8-oz.) pkg. Hy-Vee cream cheese, softened|
|¾ c. Hy-Vee granulated sugar|
|1 tbsp. Hy-Vee all-purpose flour|
|1 tbsp. Hy-Vee vanilla extract|
|⅓ c. Hy-Vee sour cream|
|3 Hy-Vee large eggs, room temperature|
|1 ½ c. packed Hy-Vee light brown sugar|
|½ c. Hy-Vee light corn syrup|
|½ c. Hy-Vee heavy whipping cream|
|¼ c. Hy-Vee salted butter, cut up|
|3 c. Hy-Vee pecan halves, toasted; slightly chopped|
|1 (3.5-oz.) bar Zöet 57% cacao dark chocoalte, chopped|
|1 ½ tsp. Hy-Vee vanilla extract|
|Salted caramel sauce, for serving|
Things To Grab
- 9-by-13-inch baking pan
- Hy-Vee nonstick cooking spray
- Medium bowl
- Electric mixer
- Medium saucepan
- Wire rack
For crust: Combine graham cracker crumbs; pecans and granulated sugar in a medium bowl; stir in melted butter. Transfer to prepared pan. Firmly press crumb mixture on bottom. Place in freezer for 30 to 45 minutes.
For filling: Beat cream cheese, sugar, flour, and vanilla with an electric mixer on low for 30 seconds or just until combined. Add sour cream; beat just until combined. Beat in eggs, one at a time, on low until just combined (do not over mix). Spread mixture on crust; set aside.
For topping: Combine brown sugar, corn syrup, whipping cream, and butter in a heavy medium saucepan. Bring to a boil. Reduce heat to medium; boil for 3 minutes. Remove from heat; stir in 3 cups pecans, chocolate, and remaining 1½ teaspoons vanilla. Quickly spread over cheesecake filling.
Bake for 25 to 30 minutes or until center is almost set. Cool in baking pan on a wire rack for 1 hour. Refrigerate for 6 hours or overnight. To serve, cut into pieces; drizzle with caramel sauce.
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 85mg
- Sodium: 190mg
- Total Carbohydrates: 42g
- Protein: 6g
Hy-Vee Seasons Magazine November 2021