Brown Sugar Cheesecake With Butterscotch

2.2 from 5 ratings

From DC's SAVOR event and chef Adam Dulye, from The Monk's Kettle and The Abbot's Cellar. Pair with Epic Brewering Company's Smoked & Oaked for the perfect craft beer and food pairing for Father's Day.

Servings

servings

Ingredients

1/3 cup pecans
16 thin chocolate wafer cookies
four 5- by 2 1/2-inch graham crackers
1/3 cup packed dark brown sugar
6 tablespoon unsalted butter, softened
1/4 teaspoon salt
three 8-ounce packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup packed dark brown sugar
one 16-ounce container of sour cream
2 tablespoon packed dark brown sugar
1 teaspoon vanilla

Directions

Preheat oven to 350° F.
In a baking pan, toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches up side.
In a bowl with an electric mixer, beat cream cheese until fluffy and add eggs, one at a time, beating at low speed until just combined. Beat in vanilla and brown sugar until just combined.
Pour filling into crust and put springform pan in a baking pan. Bake cake in the middle of the oven for 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)
In a bowl, stir together sour cream, brown sugar and vanilla. Drop spoonfuls of the sour cream topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack. Chill cake, covered, at least 8 hours.
Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.