Easy Caramel Pecan Cheesecake
Indulge in the rich and creamy decadence of this Easy Caramel Pecan Cheesecake, the perfect dessert for any special occasion or sweet craving. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious caramel drizzle topped with toasted pecans, this cheesecake delivers layers of irresistible flavor and texture. With a straightforward preparation process and just 25 minutes of hands-on time, this recipe is ideal for both beginners and seasoned bakers. The slow cooling method ensures a crack-free finish, while the store-bought caramel sauce adds effortless elegance. Serve this caramel pecan cheesecake as a showstopping centerpiece that’s sure to impress both family and guests alike!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 3 units Large eggs
- 1 cup Sour cream
- 0.75 cup Store-bought caramel sauce
- 0.5 cup Pecans, toasted and roughly chopped
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together with an electric mixer until smooth and creamy.
Add the vanilla extract and mix until combined.
Add the eggs, one at a time, mixing on low speed after each addition until just blended. Avoid overmixing to prevent cracks in the cheesecake.
Gently fold in the sour cream until the mixture is smooth and creamy.
Pour the cheesecake filling over the cooled crust and spread it evenly.
Bake in the preheated oven for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracking.
After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
To serve, remove the cheesecake from the springform pan. Drizzle the top with caramel sauce and sprinkle with the toasted, chopped pecans.
Slice and enjoy your Easy Caramel Pecan Cheesecake!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 35.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 130 mg | 3% | |
*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.
