Description
Indulge in the rich, creamy goodness of this Caramel Pecan Cheesecake, a decadent dessert perfect for any occasion. A buttery graham cracker crust is topped with a smooth, velvety cheesecake filling, generously swirled with homemade caramel and crunchy toasted pecans.
Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the Pecan Topping:
- 1 cup chopped pecans, toasted
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and salt. Press the mixture evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool completely on a wire rack.
- Prepare the Cheesecake Filling: Reduce oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually beat in 1 1/4 cups sugar and flour until well combined. Stir in vanilla extract.
- Add the eggs one at a time, beating on low speed after each addition just until incorporated. Stir in the sour cream until the batter is smooth.
- Pour the cheesecake filling over the cooled crust.
- Bake the Cheesecake: Place the springform pan on a baking sheet. Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Remove from oven and let cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Caramel Sauce: In a medium saucepan, combine 1 cup sugar and water. Cook over medium heat, stirring until sugar dissolves. Stop stirring and cook, swirling the pan occasionally, until the syrup turns an amber color.
- Carefully whisk in the warmed heavy cream (it will bubble up). Stir in butter and salt until melted and smooth. Remove from heat and stir in vanilla extract. Let cool slightly.
- Assemble the Cheesecake: Once the cheesecake is chilled, carefully remove the sides of the springform pan. Drizzle a generous amount of caramel sauce over the top of the cheesecake. Sprinkle with toasted chopped pecans.
- Slice and serve. Drizzle with additional caramel sauce if desired.
Notes
- To toast pecans: Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant.
- For an even smoother cheesecake, you can use a water bath during baking. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil, then place it in a larger roasting pan. Pour hot water into the roasting pan, coming about halfway up the sides of the springform pan.
- Leftover cheesecake can be stored, covered, in the refrigerator for up to 5 days.
- Prep Time: PT30M
- Cook Time: PT1H15M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 350mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 50g
- Protein: 8g
- Cholesterol: 150mg