Caramel Cheesecake with Pecan Crust and Chocolate Ganache

Step 1

MAKE CRUST: Preheat 350F. Sift together flour and salt into a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, then beat in yolk and vanilla. Add flour mixture, mixing at low speed until combined, then let dough stand 5 minutes. Spread dough evenly over the bottom of a buttered 9x9 springform pan and press pecans into dough. Bake in middle of oven until golden, about 20 minutes,then cool in pan on a rack. MAKE CHEESECAKE:Beat cream cheese in a large bowl with an electric beater at medium speed until fluffy, about 5 mins. Reduce speed to moderate and beat in eggs and vanilla. Cook sugar in a 3 qt heavy saucepan, over moderate heat , undisturbed until it begins to caramel. With mixer at moderate speed, add caramel to cheese in a slow stream (avoid beaters and side of the bowl), beating until combined well ( some caramel will solidify but it will melt in baking. Pour filling into crust in springform pan and bake until set 2 1/2" from edge( centre will be slightly wobbly), 45 minutes to 1 hour. Transfer to a rack and run a thin knife around edge of pan. Cool cake 30 mins. MAKE GANACHE: Bring cream to a boil in a small pan and pour over chocolate in a bowl. Let stand 1 minutes, then whisk until smooth. Pour ganache over top of cheesecake, spreading evenly, and chill until firm at least 1 hour.