A caramel cheesecake with a blonde brownie crust studded with pecans, topped with salted caramel mousse and finished with a drizzle of salted caramel.
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Water baths and I are having a little bit of a fight lately. I like what water baths can do for the outward appearance of a cheesecake - it makes it smooth and flawless, never a crack in sight. BUT, I actually prefer the texture of cheesecake not cooked in a water bath since it has a little more structural integrity to it - a firmer crust, a more solid cake. It could be a fault of my springform pan not being leakproof, so I'm experimenting to see if I can get the best of both worlds, but in the meantime, if water baths scare you skip it on this cheesecake since the mousse will cover up any unwieldy cracks.