Hank’s Cheesecakes Recipe

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar, melted butter and a pinch of salt. Stir until the mixture resembles damp sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup. Bake the crust for 8–10 minutes until set and just beginning to color. Remove from oven and let cool while you make the filling.

Reduce oven temperature to 300°F (150°C). Ensure cream cheese is fully at room temperature to avoid lumps.

Beat cream cheese

In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-low speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl.

Add sugar and flavor

Add 1 cup granulated sugar and beat on low until incorporated, about 1 minute. Scrape the bowl. Add sour cream, vanilla extract, optional lemon juice and optional flour; mix on low until smooth.

Incorporate eggs

Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overmix — blend just until each egg is incorporated and the batter is smooth.

Pour the filling gently into the pre-baked crust and smooth the top with a spatula. Tap the pan once on the counter to release large air bubbles.

Prepare a water bath (recommended): Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a large roasting pan and pour hot water into the roasting pan to come halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid overbaking to prevent cracks.

Turn off the oven, crack the oven door and let the cheesecake cool in the oven for 1 hour. Remove from oven, take the pan out of the water bath, remove foil, and cool completely on a wire rack to room temperature.

Chill the cheesecake in the refrigerator, uncovered, for at least 4 hours and preferably overnight to fully set and develop flavor.

If using soft caramels: Combine caramels and 2 tablespoons heavy cream in a small saucepan over low heat, stirring constantly until smooth. If using store-bought caramel sauce, warm slightly to pourable consistency. Stir in sea salt if making salted caramel.

Allow caramel to cool slightly so it thickens but is still pourable. Spread or drizzle about 1/2 cup of the caramel evenly over the chilled cheesecake.

Sprinkle the toasted chopped pecans over the caramel layer, pressing lightly so they adhere. Melt the semisweet chocolate (in a microwave in 20-second bursts, stirring between bursts, or in a double boiler) until smooth. Drizzle melted chocolate over pecans and caramel in a decorative pattern. Reserve any remaining caramel and chocolate for serving alongside slices.

If the offered dessert is a Chocolate Cake slice rather than a cheesecake, plate one slice of chocolate cake. Warm ganache if necessary and pour or spoon over the slice to glaze. Garnish with whipped cream and a mint leaf if desired.

When ready to serve, run a thin knife around the edge of the springform pan to loosen the cheesecake, then remove the ring. If desired, warm a knife under hot water, dry it, and make smooth clean slices by wiping the knife between cuts.

Serve each slice with a dollop of whipped cream, an extra drizzle of reserved caramel or chocolate, a sprinkle of toasted pecans for the Turtle variety, and a mint leaf for color.