No-Bake Cheesecake with Pecan Caramel
This recipe serves 16. One portion of this dish contains about 5g of protein, 18g of fat, and a total of 334 calories. Head to the store and pick up bourbon, salt, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 36 minutes.
Instructions
To prepare crust, place crackers in a food processor; process until finely ground. With motor running, add 1/4 cup granulated sugar and 2 tablespoons melted butter to cracker crumbs through food chute; process until blended.
Place crumb mixture in a 9-inch springform pan coated with cooking spray; press evenly into bottom of pan. Freeze 20 minutes or until firm.
To prepare cheesecake, combine cheeses, 1/2 cup granulated sugar, and crme frache in a large bowl; beat with a mixer at medium speed until smooth. Beat in vanilla and 1/4 teaspoon salt.
Combine 3 tablespoons cold water and gelatin; let stand 2 minutes or until gelatin dissolves.
Heat milk in a small saucepan to 180 (do not boil). Stir gelatin mixture into hot milk, stirring well. Beat gelatin mixture into cheese mixture.
Pour cheese mixture into prepared crust; chill 2 hours or until set.
To prepare the caramel, melt 2 tablespoons butter in a small saucepan over medium-high heat.
Add brown sugar and next 3 ingredients (through 1/4 teaspoon salt); stir with a whisk just until sugar melts. Bring mixture to a boil; reduce heat to medium, and cook 5 minutes (do not stir).
Remove pan from heat. Stir in bourbon and toasted pecans. Cool slightly.
Slice cheesecake into 16 wedges.
Place 1 wedge on each of 16 plates; drizzle 1 tablespoon caramel over each serving.