It’s a bummer that Thanksgiving is falling so late this year. I feel like it has thrown off the whole holiday season. I mean, don’t get me wrong, I’m already in the holiday spirit, and I hope you all are too, but it just feels like we’re all waiting for Thanksgiving to officially kick off the season.
The Rockefeller Center tree lighting is late, the resorts aren’t decorated, there are fewer dates offered for all the holiday activities like tea and gingerbread house building. We’re seriously missing out on this week of holiday fun. Maybe we should add it to the beginning of January! Wouldn’t that be a nice way to kick off the new year? More holly jolly fun instead of you know … January.
I’ll take Christmas fun any time of year really. Even though I live in Florida, there is definitely something about the vibes of festive season that just hits different. I like it better when it involves palm trees and sunshine instead of snow and ice, even if it’s not the traditional idea of Christmas.
This caramel pecan basque cheesecake isn’t the traditional holiday dessert either. It’s kind of like if pecan pie and the best cheesecake you have ever had met up to make one dessert that is sure to disappear first from your holiday table … unless you want to save it for yourself. I wouldn’t blame you.
I took a typical basque cheesecake recipe and added homemade salted caramel instead of cream. If you are unfamiliar with basque cheesecake, it’s like regular cheesecake without a crust, a super caramelized top, and the dreamiest, creamiest interior. I made it better by loading it with salted caramel. It’s hard to explain what a good decision that was.
The better decision was to take more of the caramel and stir in some toasted pecans for a topping that would be great on pie or ice cream or eaten by the spoonful. Not that I have experience …
I hope you make the most of the holiday season and make this cheesecake! Happy Thanksgiving!
Caramel Pecan Basque Cheesecake
- Total Time: 1 hour 20 minutes
- Yield: 10-12 servings 1x
Description
Cheesecake taken to an entirely new level with incredibly creamy interior, tons of salted caramel, and crunchy toasted pecans. Perfect to impress a crowd.
Ingredients
Caramel
1 cup coconut sugar
2 tablespoons pure maple syrup
¼ cup water
1 cup heavy cream
1 tablespoon espresso powder
1 vanilla bean, split and scraped, pod reserved
¼ cup coconut butter
¾ teaspoon sea salt
Cheesecake
2/3 cup coconut sugar
1/3 cup tapioca starch
1 8-ounce packages cream cheese
3 large eggs
2 teaspoons vanilla bean powder
2 tablespoons lemon juice
1 cup homemade salted caramel, plus more for topping
¾ cup toasted pecans for topping
Instructions
Make the caramel. In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved. Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color. Remove from the heat and stir in the coconut butter and salt. Pour into a bowl and cool.
Make the cheesecake. Line a loaf pan with parchment, leaving overhang for easy removal. Preheat oven to 400 degrees F/ 375 degrees F convection. In a large bowl combine the sugar, tapioca, and cream cheese. Beat using a hand or stand mixer working the speed from low to medium-high until creamy and lump free. Beat in the eggs one at a time, ensuring each is fully incorporated. Beat in the vanilla and lemon. Stir in the salted caramel, leaving some swirls that are not fully incorporated if you wish.
Pour batter into the prepared pan and bake 40-50 minutes until deep golden brown and a little jiggly in the center. Cool completely in the pan. Serve room temperature or refrigerate until fully chilled and up to 4 days.
For the topping, stir together pecans and caramel just before serving and pour over the entire cake.
Notes
Cheesecake recipe adapted from Smitten Kitchen
- Prep Time: 30 minutes
- Cook Time: 50 minutes
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