Caramel Pecan Cheesecake
Indulge in pure decadence with this Caramel Pecan Cheesecake, a dessert that combines velvety creaminess with rich, nutty sweetness. Featuring a buttery graham cracker crust, a luxurious cream cheese filling, and a luscious homemade caramel sauce, this recipe is topped with toasted pecans for the perfect crunch. Baked to perfection in a water bath, the cheesecake boasts a smooth, crack-free finish and melts in your mouth with every bite. Ideal for holiday gatherings or special occasions, this dessert is a show-stopping finale that will impress any crowd. Whether you're a cheesecake connoisseur or a lover of indulgent desserts, this caramel pecan masterpiece is sure to become a favorite.
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Recipe Information
Ingredients
- 2 cups (crumbs) Graham crackers
- 0.5 cup (melted) Unsalted butter
- 0.25 cup Granulated sugar
- 32 ounces (softened) Cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 0.5 cup Heavy cream
- 0.75 cup (packed) Brown sugar
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup (toasted and chopped) Pecans
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the exterior in two layers of aluminum foil to prevent leaks.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove to cool.
In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy, about 2-3 minutes.
Add the sour cream and 2 teaspoons of vanilla extract, mixing until well combined. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating on low until just incorporated. Do not overmix to avoid excess air in the batter.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Place the springform pan into a roasting pan and fill the roasting pan with hot water to create a water bath, ensuring the water comes halfway up the sides of the springform pan.
Bake for 70-80 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and allow the cheesecake to cool inside the oven with the door cracked open for 1 hour.
Remove the cheesecake from the water bath, then refrigerate for at least 6 hours or overnight to fully set.
To make the caramel sauce, combine the heavy cream, brown sugar, and 1/4 cup butter in a small saucepan over medium heat. Stir constantly until the mixture comes to a boil, then reduce the heat and simmer for 5-7 minutes until thickened.
Remove from heat and stir in 1 teaspoon of vanilla extract. Let the caramel sauce cool slightly.
To toast the pecans, spread them in a single layer on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, watching closely to avoid burning.
Once the cheesecake is chilled, pour the caramel sauce over the top and sprinkle with toasted pecans. Slice and serve.
Nutrition Facts
Calories |
8116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 637.5 g | 817% | |
| Saturated Fat | 324.7 g | 1624% | |
| Polyunsaturated Fat | 45.6 g | ||
| Cholesterol | 2206 mg | 735% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 539.9 g | 196% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 466.2 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1528 mg | 118% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2213 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
