Ingredients
1 cup all-purpose flour1/3 cup packed brown sugar1/4 cup finely chopped pecans6 tablespoons cold butter, cubedFILLING:4 packages (8 ounces each) cream cheese, softened1 cup sugar1/3 cup packed brown sugar1/4 cup plus 1 teaspoon all-purpose flour, divided2 tablespoons heavy whipping cream1-1/2 teaspoons vanilla extract4 large eggs, room temperature, lightly beaten1/2 cup milk chocolate chips, melted and cooled1/4 cup caramel ice cream topping1/3 cup chopped pecansGANACHE:1/2 cup milk chocolate chips1/4 cup heavy whipping cream2 tablespoons chopped pecansAdditional caramel ice cream topping, optional
Preparation
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° until set, 12-15 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust.
In another bowl, mix caramel topping and remaining 1 teaspoon flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight.
For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.
Remove side of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
