Chocolate Chip Cookie Dough Cheesecake with Salted Candied Pecans
Crust
1 cup finely crushed graham crackers
1 cup finely crushed salted candied pecans
1/2 teaspoon Kosher salt
8 tablespoons melted butter
Filling
1 ½ cups heavy whipping cream
1 envelope unflavored gelatin
1/2 cup dark brown sugar
1 pound cream cheese, room temperature
½ cup creamy peanut butter
1 tablespoon vanilla bean paste
1 cup semi-sweet chocolate chips
½ cup salted candied pecans, chopped
Topping
1 cup salted candied pecans, chopped
¼ cup caramel sauce
¼ cup toffee bits
For the crust:
Adjust oven rack to middle position and heat oven to 350 degrees. Combine crushed graham crackers, pecans, salt and melted butter. Transfer crumbs to an 8 or 9-inch spring form pan and press crumbs evenly over the bottom of the pan. Bake for 15 minutes. Cool completely on a wire rack.
Note: Although I liked the thick crust on the bottom, Jamie thought it was too thick. The ingredients for the crust can easily be cut in half for a thinner crust.
For the filling:
Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand for 5 minutes; it will be thick and clumpy. Microwave on high for 30 seconds to completely dissolve the gelatin. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat the remaining 1 1/4 cups heavy cream and brown sugar at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and peanut butter and beat at medium-high speed until smooth and thick with no lumps, about 2-3 minutes, scraping the bowl down a few times.
Beat in the vanilla bean paste and gelatin mixture until smooth and combined, another 1-2 minutes. Fold in the chocolate chips and chopped pecans. Spread the filling over the cooled crust and smooth out the top.
For the topping:
Garnish with more chopped pecans, caramel sauce and toffee bits.
Refrigerate for several hours before cutting and serving.
Yields 8-12 servings.
Recipe from Curly Girl Kitchen