Adapted from Taste of Home Cookbook
1 cup flour
1/3 cup brown sugar
¼ cup chopped pecans
6 Tbsp. butter
4 (8 oz.) packages cream cheese, softened
1 cup sugar
1/3 cup brown sugar
¼ cup flour plus 1 tsp. for later
2 Tbsp. heavy whipping cream
1 ½ tsp. vanilla extract
½ cup milk chocolate chips, melted and cooled
½ cup caramel ice cream topping (store bought or see recipe below)
1/3 cup chopped pecans
½ cup milk chocolate chips
¼ cup heavy whipping cream
2 Tbsp. chopped pecans
Optional garnish: pecans and more caramel ice cream topping
Place a 9-inch spring form pan on two pieces of foil. I placed one lengthwise and one opposite to make an x under the pan. Spray the pan and then wrap the foil around it.
In a bowl combine the flour, brown sugar, and pecans. Cut in the butter until its crumbly. Press into the bottom of the pan. Place pan on a cookie sheet and bake at 325 for 15 minutes until set. Cool.
In a large bowl cream the cream cheese and sugar together. Make sure to scrape the sides and bottom. Beat in ¼ cup flour, cream, and vanilla. Beat in eggs one at a time.
Remove 1 cup of the batter to a small bowl and stir in the melted chocolate. Spread over the crust.
Mix the caramel ice cream topping 1 tsp. flour, and the pecans. Drop by spoonfuls onto chocolate layer. Top with the rest of the batter.
Place springform pan on a large baking pan. Add 1 inch of hot water to the large pan.
Bake at 325 for 1 hour and 15 minutes to 1 ½ hours until set. Remove springform pan from water bath and cool on a rack for 10 minutes. Refrigerate over night.
For the ganache place chocolate chips in a bowl. In a saucepan bring the cream to a boil and pour over the chocolate chips. Mix quickly so the chips melt. Pour over the top of the cheesecake. Don’t worry if it drips over the side. It makes it pretty.
Garnish with pecans and caramel topping if you want. I think more caramel is never amiss. Chill until ready to serve.
Caramel Ice Cream Topping
½ cup butter
1 cup brown sugar
2/3 cup heavy whipping cream
1 tsp. vanilla extract
In a small saucepan melt the butter. Add the brown sugar and whisk until combined and thickened. (About 2 minutes.) Whisk in the whipping cream for another 2 minutes. Mix in the vanilla until combined. Cool.