Mascarpone Cheesecake W Candied Pecans and Dulce De Leche Sauce
Indulge in a decadent dessert experience with this Mascarpone Cheesecake topped with Candied Pecans and a luscious Dulce de Leche Sauce. This rich, creamy cheesecake combines the tangy smoothness of mascarpone and cream cheese with a buttery graham cracker crust for the perfect base. Baked to perfection in a water bath for a silky texture, it’s crowned with crunchy, caramelized candied pecans and drizzled with warm dulce de leche for layers of irresistible flavor and texture. Perfect for special occasions or as a show-stopping dessert centerpiece, this cheesecake is a balance of sophistication and comfort. Whether you're hosting guests or treating yourself, every bite is an unforgettable masterpiece!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter (melted)
- 50 grams Granulated sugar
- 450 grams Cream cheese (softened)
- 250 grams Mascarpone cheese
- 150 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 120 grams Pecans (halves or chopped)
- 100 grams Brown sugar
- 2 tablespoons Water
- 1 pinch Sea salt
- 200 grams Dulce de leche (store-bought or homemade)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan. Line the bottom with parchment paper for easier release.
In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool while preparing the filling.
In a large mixing bowl, beat softened cream cheese and mascarpone cheese together until smooth and creamy.
Add powdered sugar and vanilla extract to the cheese mixture and beat until fully combined.
Add eggs, one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
Pour the cheesecake filling over the cooled crust and smooth out the top with a spatula.
Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
In the meantime, prepare the candied pecans by toasting pecans in a dry skillet over medium heat for 2-3 minutes until fragrant.
Add brown sugar, water, and a pinch of sea salt to the skillet. Stir constantly until the sugar melts and coats the pecans completely, about 3-4 minutes.
Transfer the candied pecans to a parchment-lined baking sheet to cool completely, separating them to prevent clumping.
For the dulce de leche sauce, warm the dulce de leche and heavy cream in a small saucepan over low heat, stirring until smooth and pourable.
Once the cheesecake has cooled, refrigerate it for at least 4 hours or preferably overnight for best results.
Release the cheesecake from the springform pan and transfer it to a serving plate.
Top the cheesecake with candied pecans and drizzle with dulce de leche sauce. Slice and serve chilled.
Nutrition Facts
Calories |
7262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.7 g | 625% | |
| Saturated Fat | 246.4 g | 1232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1696 mg | 565% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 641.9 g | 233% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 484.2 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1583 mg | 122% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2337 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
