Chestnut Cheesecake with Caramel Sauce

From Scotto Sunday Suppers and Other Fabulous Feasts by the Scotto Family
30 minutes prep time  |  serves 8

What you need:
For Crust

• 7 oz graham cracker crumbs
• 1/4 c cake flour
• 1/4 c granulated sugar
• 3/4 c unsalted butter, melted

For Filling

• 1 c canned chestnut puree
• 3/4 c sugar
• 2 lb whole milk ricotta
• 11/2 tsp vanilla extract
• 4 whole eggs

For Sauce

• 2 c sugar
• 1/4 c water
• 1/2 c heavy cream

What you do:

1. For crust: Preheat oven to 350°. In medium bowl, combine all ingredients and mix well. Press mixture onto bottom of 10-inch spring form pan that has been covered with aluminum foil. Bake 12 minutes and set aside.
2. For filling: Reduce oven to 300°. Combine all ingredients in food processor. Puree until smooth and pour into crust. Place pan inside a larger pan in oven. Fill larger pan with hot water. Bake 11/2 hours. Turn off oven and allow cheesecake to cool for 1 hour. When it is completely cooled, wrap well and refrigerate.
3. For sauce: Combine sugar and water in large heavy saucepan over medium heat. Cook, swirling pot around until mixture is a deep caramel color and looks like syrup, about 8 minutes. Carefully pour in cream (it will bubble up). Continue to cook for another minute. Cool to room temperature. Pour over cheesecake before serving.

Note: The sauce can be made up to 2 weeks ahead and can be stored, covered, in the refrigerator. If you are watching your sugar intake, omit sauce from recipe.

Per serving: 501 Calories, 10 g Protein, 72 g Carbohydrates, 1 g Fiber, 21 g Total fat (12 g sat, 4 g mono, 1 g poly), 208 mg Sodium, Vitamin A, B2 (riboflavin), Calcium, Manganese, Molybdenum