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Recipes
Pay de Queso y Nuez con Cajeta (Pecan Cheesecake with Caramel)
Pay de Queso y Nuez con Cajeta (Pecan Cheesecake with Caramel)
Pay de Queso y Nuez con Cajeta (Pecan Cheesecake with Caramel)
photo credit: Ev Thomas
Cajeta is a rich goats milk caramel sauce, a specialty from Guanajuato, Mexico. This recipe is by Marilyn Tausend, Savoring Mexico.
Recipe By:
Marilyn Tausend, Savoring Mexico
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Ingredients
Cajeta:
1
recipe
cajeta (see ) or purchase a good quality cajeta
Crust:
1 1/2
cups
(4 1/2 ounces) finely crushed vanilla wafers
1/4
cup
unsalted butter, melted
Filling:
1 1/2
lb
cream cheese, room temperature
3/4
cup
granulated sugar
1
teaspoon
vanilla extract or flavoring
3
eggs
Topping:
2
cups
sour cream
1/4
cup
sugar
2
teaspoons
vanilla extract
25 - 30
pecans
Instructions
Preheat oven to 350 degrees
Crust
Mix together crushed vanilla wafers and butter until the crumbs are evenly moistened. Transfer to a 9 inch springform pan. Pat the crumb mixture evenly onto the bottom and 1 inch up the sides of the pan. Refrigerate for 30 minutes.
Filling
In an electric mixer bowl beat the cream cheese until creamy. Add the sugar and vanilla and beat until blended. Add the eggs, one at a time and beat just until smooth, scraping down the sides of the bowl so the ingredients are thoroughly mixed.
Drizzle the pecan cajeta evenly over the prepared crust. Pour the cheese filling over the cajeta. Bake until the cheesecake is firm, 50-60 minutes. Remove from the oven and immediately place in the refrigerator on a kitchen towel. Chill for 15 minutes. Raise the oven temperature to 450 degrees.
Topping
Mix the sour cream, sugar and vanilla together in a bowl. Pour over the top of the cheesecake and bake for 10 minutes. Transfer to a wire rack to cool.
Place a circle of pecan halves around the entire outer edge of the cheesecake. Cover and refrigerate until well chilled, for at least 24 hours or up to 3 days.
To Serve
Release the sides of the springform pan leaving the cake in the bottom and place the cake on a serving plate. Heat the remaining cajeta to lukewarm. Drizzle some of it around the plate. Slice the cake, place the slices on individual plates, drizzle each serving with more cajeta, and garnish with the remaining chopped nuts.
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