INGREDIENTS: For the crust : – 2 cups graham cracker crumbs – 6 tablespoon melted butter – ¼ cup confectioners sugar For the filling : – 16 fl. oz (2 cups) whipping cream – 2 cups cream cheese – ¾ cup confectioners sugar – ¼ cup caramel syrup – 1 teaspoon vanilla For the glaze: – 1 cup pecans + more for decor – 1 cup caramel syrup – Whipped topping (optional) – ½ melted chocolate (optional)
Make the crust: Blend the graham crackers until you have fine crumbs (no big lumps). Combine the graham cracker crumbs with the melted butter and confectioners sugar, stirring the mixture well. Press the mixture into the bottom of a cake pan, then place in the fridge to chill while you make the filling.
Make the filling: With a hand mixer, whip the whipping cream until it has soft peaks. In a second bowl, whip the cream cheese to soften it, then add the prepared whipping cream. Stir to combine. Add the caramel syrup, the vanilla and the confectioners sugar. Continue mixing until everything is nice and smooth. Pour this mixture into the cake pan over the crust and smooth the top before placing the cake pan back in the fridge.
Make the glaze: Roughly chop the pecans into small pieces with a knife (retain 5-10 pecan halves for decorating, if desired. Combine the caramel syrup and pecans in a small bowl, stirring to completely cover the pecans in the syrup. Pour this mixture over the top of the cheesecake and smooth it over the top.
Leave the cheesecake in the fridge for at least 2 hours or overnight. Decorate with the reserved pecans, whipped topping and dark melted chocolate.
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