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RECIPE
16 INGREDIENTS7 STEPS2HR

Melanie Jayne Salted Caramel & Pear Cheesecake

4.3
3 Ratings

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This cake features a vanilla cake base with a hint of orange flavor, layered with pears and chocolate caramel pieces. Then finally it's topped with caramel, chocolate ganache, and sea salt. This beautiful and delicious cheesecake is fool-proof!
2HR
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2 cups
Cream Cheese
2 Tbsp
3 1/2 Tbsp
Oranges , freshly squeezed
or Orange Juice
2 cups
Graham Cracker Crumbs
1/3 cup
Butter , melted
1/2 Tbsp
Ground Cinnamon
1 1/2 cups
Rolo® Chocolate Candies , cut
or Any Other Caramel Cup
to taste
Caramel Sauce
2/3 cup
or Cut up chocolate
to taste
(optional)
1/2 cup
Heavy Cream
or or less for thicker ganache

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Nutrition Per Serving

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CALORIES
1003
FAT
61.7 g
PROTEIN
12.4 g
CARBS
102.0 g

Cooking Instructions

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Step 1
For the chocolate ganache: in a bowl, put Chocolate Chips (4 ounce). Add Heavy Cream (1/2 cup). Whisk them together. Heat the mix on the stove on medium heat until it begins to bowl.
Step 2
Add Butter (5 tablespoon) to Graham Cracker Crumbs (2 cup) and mix them together. Put the mixture into a lined and greased spring form tin and press it down. Put it into the oven preheated to 350 degrees F (180 degrees C) for about 7 minutes.
Step 3
Use a mixer to cream together Cream Cheese (16 ounce) and Granulated Sugar (3/4 cup) for three minutes on high speed. After that, mix in Vanilla Extract (2 teaspoon), Ground Cinnamon (2 teaspoon), Egg (2), Orange (3 1/2 tablespoon), Sour Cream (2 tablespoon) and All-Purpose Flour (2 tablespoon).
Step 4
Remove the seed and stem from the Pear (1) and slice it up thinly. Pour in some of the cheese mix on the crumb mixture, then arrange the pear slices on it. Pour in the rest of the cheese mixture. Spread it out.
Step 5
Put Rolo® Chocolate Candies (1 1/2 cup) on the top and slightly press them down. Put the pan on a rack, and into the oven preheated to 350 degrees F (180 degrees C) for an hour. Fill the rack around the pan with hot water. After thirty minutes, bring down the temperature to 300 degrees F (150 degrees C).
Step 6
Open the oven door slightly and only take out the cake once its completely cooled. Put it into the freezer until it is completely frozen. Take it out of the freezer, and heat the sides with a kitchen torch. Take out the cake, remove the parchment and put it on a wire rack.
Step 7
Pour Caramel Sauce (to taste) on the top. Also drizzle some chocolate ganache on top. Lay some caramel pieces on the top. Once it has chilled a bit, sprinkle over some Sea Salt (to taste).

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Nutrition Per Serving
Calories
1003
% Daily Value*
Fat
61.7 g
79%
Saturated Fat
35.0 g
175%
Trans Fat
0.9 g
--
Cholesterol
209.4 mg
70%
Carbohydrates
102.0 g
37%
Fiber
3.2 g
11%
Sugars
72.9 g
--
Protein
12.4 g
25%
Sodium
607.0 mg
26%
Vitamin D
0.3 µg
2%
Calcium
206.8 mg
16%
Iron
2.4 mg
13%
Potassium
316.3 mg
7%
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