Decadent Pecan Caramel Cheesecake Recipe to Delight You

The rich, velvety layers of Pecan Caramel Cheesecake tantalize your taste buds with each bite, as sweet caramel dances playfully over a creamy cheesecake base. Decadent fudge dessert Imagine the crunch of toasted pecans paired with the lusciousness of cream cheese, creating a symphony of flavors that are both comforting and decadent. For more inspiration, check out this decadent peanut butter brownies recipe.

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This dessert feels like a warm hug on a chilly evening or the perfect showstopper at a holiday gathering. I remember the first time I made this cheesecake; my family was practically drooling before it even made it to the table. It’s that kind of recipe that brings everyone together, creating memories around the dining room table.

I still chuckle when I think about how my cousin tried to sneak an extra slice while everyone was distracted by the fireworks outside last Fourth of July.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: These create the perfect base; choose finely crushed crumbs for a smooth crust.

• Pecans: Lightly toasted pecans add texture and flavor; chop them coarsely for that delightful crunch. Mini berry Dutch babies.

• Granulated Sugar: Standard sugar helps sweeten the cheesecake; you can substitute brown sugar for added depth.

• Cream Cheese: Use full-fat cream cheese for richness; ensure it’s softened for easy blending.

• Sour Cream: Adds tanginess and creaminess; choose full-fat sour cream for the best results.

• Eggs: Essential for binding; bring them to room temperature for even mixing.

• Vanilla Extract: Enhances the overall flavor; opt for pure vanilla extract if possible.

• Caramel Sauce: Store-bought or homemade—as long as it’s sweet and gooey, you’re in business!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper so your cheesecake doesn’t stick like an uninvited guest.

Create the Crust: In a bowl, mix graham cracker crumbs with melted butter and sugar until combined. Press this mixture firmly into the bottom of your prepared pan. Think of this as building a solid foundation—you want it sturdy!

Make the Cheesecake Filling: In a large mixing bowl, blend softened cream cheese with granulated sugar until smooth. Add in eggs one at a time, mixing well after each addition—this is where things start getting creamy!

Add Sour Cream and Vanilla: Gently fold in sour cream and vanilla extract until just combined. Avoid over-mixing here; we want that lovely texture without any lumps.

Incorporate Pecans: Stir in half of your chopped pecans into the filling mixture, reserving some for garnish later. This adds a delightful crunch that will surprise your taste buds!

Bake It Up!: Pour your cheesecake filling over the crust in your springform pan. Bake in preheated oven for about 55-60 minutes or until set but still slightly jiggly in the center—like you after a big meal!

After baking, let it cool completely at room temperature before chilling in the refrigerator for at least four hours or overnight—patience is key here!

Once chilled, drizzle generously with caramel sauce and sprinkle remaining pecans on top before serving.

Now you have an irresistible Pecan Caramel Cheesecake that will make you feel like a culinary rockstar! Enjoy every bite—it’s worth every minute spent preparing it! Delicious s’mores sliders.

Perfecting the Cooking Process

Begin by preparing the crust first, then whip up your filling while it’s baking. This multitasking keeps everything fresh and efficient, ensuring your pecan caramel cheesecake will come out perfectly. For more inspiration, check out this banana bread cookies recipe.

Add Your Touch

Feel free to swap pecans with walnuts or add chocolate chips to the filling. This customization can elevate your pecan caramel cheesecake, giving it a unique flair that reflects your personal taste. Decadent chocolate eclairs.

Storing & Reheating

Store leftover pecan caramel cheesecake in an airtight container in the fridge for up to five days. If reheating, use low heat to maintain that luscious texture without melting away its creamy goodness.

I once made this pecan caramel cheesecake for a family reunion, and it vanished faster than I could say “seconds.” Everyone was asking for the recipe, and I felt like a rock star in the kitchen!

FAQ

What makes pecan caramel cheesecake special?

Its rich creaminess paired with crunchy pecans offers an unforgettable flavor experience.

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds also complement the caramel beautifully.

How do I know when my cheesecake is done?

The edges should be set while the center remains slightly jiggly; it will firm up as it cools.

Print

Pecan Caramel Cheesecake

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• Author: recipesnew
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Pecan Caramel Cheesecake is a delightful dessert that combines a creamy cheesecake base with layers of sweet caramel and crunchy toasted pecans. Each bite offers a rich, velvety experience, making it the perfect centerpiece for any gathering or cozy night in. Easy to prepare yet visually stunning, this cheesecake will impress your guests and create lasting memories around the table.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• 16 oz full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup full-fat sour cream
• 3 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 cup pecans, coarsely chopped
• 1 cup caramel sauce (store-bought or homemade)

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Instructions

1. Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
2. In a bowl, mix graham cracker crumbs with melted butter and sugar until combined. Press firmly into the bottom of the prepared pan.
3. In a large mixing bowl, blend cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
4. Fold in sour cream and vanilla extract gently until just combined. Stir in half of the pecans.
5. Pour the filling over the crust and bake for 55-60 minutes or until set but slightly jiggly in the center.
6. Cool completely at room temperature, then chill for at least four hours or overnight. Before serving, drizzle with caramel sauce and sprinkle remaining pecans on top.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 400
• Sugar: 30g
• Sodium: 300mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg

Keywords: Let cream cheese reach room temperature to avoid lumps. Customize by replacing pecans with walnuts or adding chocolate chips to the filling. Store leftovers in an airtight container in the fridge for up to five days.