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RECIPES

Pecan Caramel Cheesecake

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Pecan Caramel Cheesecake

 

Ingredients:

  • For the crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, melted
  • For the cheesecake filling:
    • 3 packages (8 oz each) cream cheese, softened
    • 1 cup granulated sugar
    • 1 cup sour cream
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1 cup chopped pecans
  • For the caramel sauce:
    • 1 cup granulated sugar
    • 1/4 cup water
    • 1/2 cup heavy cream
    • 2 tbsp unsalted butter
    • 1 tsp vanilla extract
    • 1/2 tsp salt
  • For the topping:
    • 1 cup whole pecans
    • Extra caramel sauce for drizzling

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
    • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
    • Press the mixture into the bottom of the prepared pan to form an even layer.
    • Bake the crust for 10 minutes, then let it cool while you prepare the filling.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
    • Add the sour cream and mix until well combined.
    • Beat in the eggs one at a time, mixing well after each addition.
    • Stir in the vanilla extract and chopped pecans.
    • Pour the filling over the cooled crust and smooth the top with a spatula.
  3. Bake the Cheesecake:
    • Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
    • After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
    • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
  4. Prepare the Caramel Sauce:
    • In a medium saucepan, combine the granulated sugar and water over medium heat.
    • Cook, stirring occasionally, until the sugar dissolves and turns a deep amber color.
    • Carefully add the heavy cream (the mixture will bubble up), and stir until smooth.
    • Remove from heat and stir in the butter, vanilla extract, and salt.
    • Let the caramel sauce cool to room temperature.
  5. Assemble and Serve:
    • Pour the caramel sauce over the chilled cheesecake, spreading it evenly.
    • Arrange the whole pecans on top of the caramel layer.
    • Drizzle extra caramel sauce over the pecans for decoration.
    • Slice and serve your pecan caramel cheesecake.

Enjoy your creamy, nutty, and caramel-rich cheesecake!

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