Craving caramel pecan cheesecake Get the decadent pecan cheesecake recipe This easy cheesecake tech ensures creamy sweet perfection Enjoy today
Total Time:5 hours 45 minutes
Yield:12 servings 1x
Ingredients
Scale
1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar
32 ounces cream cheese, softened
1 ½ cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
½ cup sour cream
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
½ teaspoon salt
1 cup pecan halves
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring constantly until it is melted and amber in color. Be careful not to burn the sugar. Add the butter and stir until melted and smooth. Slowly pour in the heavy cream and stir constantly until the caramel sauce is smooth and glossy. Remove from heat and stir in the salt. Let cool slightly.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream until just combined. Do not overmix.
Pour half of the cheesecake filling over the cooled graham cracker crust. Drizzle half of the caramel sauce over the filling. Pour the remaining cheesecake filling over the caramel sauce. Drizzle the remaining caramel sauce over the top of the cheesecake filling. Use a knife or skewer to create swirls in the filling.
Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the cheesecake in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. This is a water bath, which helps to prevent the cheesecake from cracking. Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the oven door slightly ajar. This will help prevent cracking.
While the cheesecake is baking, prepare the pecan topping. In a medium bowl, combine the pecan halves, melted butter, sugar, and cinnamon. Toss to coat. Spread the pecan mixture in a single layer on a baking sheet. Bake in the oven for 5-7 minutes, or until the pecans are lightly toasted and fragrant. Let cool completely.
Remove the cheesecake from the water bath and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Before serving, sprinkle the toasted pecan topping over the cheesecake. Slice and enjoy!
Notes
Indulge in the ultimate dessert experience with this Caramel Pecan Cheesecake recipe. This creamy, dreamy cheesecake boasts a rich caramel swirl, a crunchy pecan topping, and a buttery graham cracker crust. Perfect for special occasions or simply satisfying your sweet tooth, this cheesecake is guaranteed to impress.
