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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs with melted butter and sugar until combined. Press firmly into the bottom of the prepared pan.
- In a large mixing bowl, blend cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
- Fold in sour cream and vanilla extract gently until just combined. Stir in half of the pecans.
- Pour the filling over the crust and bake for 55-60 minutes or until set but slightly jiggly in the center.
- 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.