Ingredients for Mascarpone Cheesecake W Candied Pecans And Dulce De Leche Sauce
- Flour
- Pecans
- Unsalted Butter
- 1 ¾ cups granulated sugar
- Vanilla Essence
- 3 (8-ounce) packages cream cheese, softened
- Mascarpone Cheese
- All Purpose Flour
- 1 teaspoon vanilla extract
- Fresh Lemon Juice
- 4 large eggs
- Water
- Pecan Halves
- Whipping Cream
- Dark Brown Sugar
- Sweetened Condensed Milk
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How to Make Mascarpone Cheesecake W Candied Pecans And Dulce De Leche Sauce
- Preheat oven to 325°F (160°C).
- Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool completely.
- Beat the cream cheese and mascarpone until smooth. Gradually add the sugar, beating until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in the candied pecans.
- Pour the batter into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 60-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Refrigerate overnight.
- Before serving, top with the dulce de leche sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
200g
Fat
74g
Carbs
19g
