Butter Pecan Cheesecake with Spun Sugar

It is a bit time consuming, but well worth the effort. You will definitely “Wow” your friends and family with this one. This is one of my most requested Cheesecakes. It is really spectacular but much easier than it looks.

Directions (Graham Crust):

Yield: Crust for 8″ or 9″ cheesecake

1. Mix together in a bowl and press on the bottom and up the sides (about 1 inch) of a 8 or 9 inch round spring-form pan and set aside.

Directions (Filling):

Yield: Filling for 8″ or 9″ cheesecake

1. Blend first five ingredients together until smooth.
2. Spread half of batter over graham crust.
3. Sprinkle pecans over this and drizzle with butterscotch sauce.
4. Top with remaining half of cream cheese batter.
5. Bake in preheated 325°F oven on center rack for approx. 1 hour or until tooth pick inserted in center comes out clean.

Directions (Ganache Topping):

Yield: app. 1 cup

1. Bring cream to boil over high heat in a small saucepan.
2. Remove from heat as soon as it reaches the boiling point. Add chocolate chips and whisk until smooth.
3. Spread over warm or cooled cheesecake.

Directions (Spun Sugar):

Yield: app. 1 cup

1. Put ingredients in heavy saucepan and bring to a boil, without stirring or moving the pan around. Let it boil for approx. five minutes, or until you notice the syrup beginning to turn a light golden color.
2. Remove from heat and set aside. It will continue to darken slightly because of the heat in the pan.
3. Once it cools for about 3 – 5 minutes and begins to thicken and thread from the spoon, drop from teaspoon onto parchment lined baking sheets to form your decorations.
4. Once the decorations are cooled completely, remove them and add to your finished cheesecake.

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