What is more decadent than cheesecake? Cheesecake with Pecan Goo Goo Clusters inside! Made entirely from scratch, the chocolate pecan crust, chunks of gooey Goo Goo Clusters and light as feather cheesecake make this the ultimate dessert treat.
Goo Goo Supreme Cheesecake
Yield: 12 slices
2 C chocolate cookie crumbs (18 chocolate graham crackers)
1 C pecans
1 stick butter, melted
1⁄3 C granulated sugar
1⁄2 tsp salt
5 - 8 oz. cream cheese, room temperature
1 1⁄2 C granulated sugar
1 tsp lemon zest
1 tbsp lemon juice
1⁄2 tsp salt
1 C sour cream
9 Pecan Goo Goo Clusters
To make the crust, start by preheating your oven to 375˚F. In a food processor, pulse pecans until finely chopped, add cookie crumbs, sugar and salt and pulse to combine. Add melted butter and mix until combined. Transfer the crust mixture into a buttered 11-inch springform pan. Press the crust down into the bottom of the pan, and coming up halfway along the sides of the pan. Pre-bake the crust for 12 minutes. Remove from oven and set aside to cool.
To make the filling, start by reducing the oven temperature to 325˚F. In an electric mixer, beat cream cheese until fluffy. Add sugar gradually, scraping sides of the bowl as you go. Once sugar is incorporated, add the lemon zest, lemon juice and salt and mix to combine. Add the eggs, one at time, mixing to fully combine before adding the next. Scrape down the sides of the bowl before adding sour cream. Mix to combine.
Take your pre-baked crust and arrange the Goo Goo Clusters, either whole or roughly chopped, along the bottom of the pan. Top with cheesecake filling and tap pan on the counter a few times to remove air bubbles. Bake in a water bath in the center rack for 1 hour and 45 minutes.
Remove from oven and refrigerate before removing from pan to serve.