A very special dessert perfect for Valentines…this cheesecake serves more than two, so you can have some later in the evening or the next day!
Oven at 325 degrees
For Crust:
1 1/3 cups graham cracker crumbs
5 Tbs butter, melted
1/4 cup finely chopped pecans
2 TBS light brown sugar
For Filling:
12 oz white chocolate
½ cup heavy cream, plus 1 ½ TBS heavy cream
24 oz soy cream cheese (I suggest Tofutti brand)
4 eggs
2 tsp vanilla
12 caramels, unwrapped (Kraft)
½ cup finely chopped pecans
To make the crust, grease a 9″ spring form pan. Mix together the cracker crumbs, butter, pecans and sugar. Press into the pan – over the bottom and up about 2″ on the sides.
To make the filling, melt the white chocolate and ½ cup cream in a double broiler. Stir constantly, until chocolate is smooth. Remove from heat and cool to room temperature.
In a large bowl, beat the soy cream cheese until smooth and fluffy. Add the eggs – one at a time – beating after each egg. Add the chocolate mixture and vanilla – beat well. Set aside 1 cup of the mixture. Pour the rest into the prepare spring form pan.
In a saucepan, melt the caramels with the 1 ½ TBS heavy cream – stir frequently. When caramel is smooth, remove from heat, cool slightly, and add to the 1 cup reserved filling. Add the nuts and mix well.
Drizzle the caramel topping over the filling (in the pan). Using a knife or toothpick, swirl through the batter – creating a marbled pattern (do not touch the sides or bottom of the cheesecake).
Bake for 1 hour, or until the center is just set. Cool on a wire rack. Once cool, refrigerate until firm – about 2 – 3 hours (cover with plastic wrap before you put in the refrigerator). When you are ready to serve, remove the sides of the spring form pan.
Makes 12 slices.