Pecan Caramel Cheesecake
Indulge in the luxurious flavors of this Pecan Caramel Cheesecake, a show-stopping dessert perfect for any special occasion. Featuring a buttery graham cracker crust, a lusciously creamy cheesecake filling, and a decadent topping of rich caramel sauce and crunchy toasted pecans, this dessert is a true masterpiece. The recipe uses a water bath baking technique to achieve the perfect texture, while sour cream and vanilla add a subtle tangy-sweet depth to every bite. With its irresistible balance of flavors and textures, this cheesecake is sure to be the star of your dessert table. Whether you're hosting a holiday gathering or simply treating yourself, this Pecan Caramel Cheesecake is the ultimate indulgence that both looks and tastes like a gourmet creation.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups butter, melted
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 1 cups sour cream
- 2 teaspoons vanilla extract
- 3 eggs
- 0.75 cups caramel sauce
- 1 cups pecan halves, toasted
Instructions
Preheat your oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent leaking.
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar together with a hand or stand mixer until smooth and creamy, about 2–3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix the batter to avoid cracks in the cheesecake.
Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula if needed.
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
Bake in the preheated oven for 70–80 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Then remove it from the water bath and let it cool to room temperature.
Refrigerate the cheesecake for at least 6 hours or overnight to fully set.
Before serving, drizzle the caramel sauce evenly over the top of the cheesecake and sprinkle the toasted pecans over the caramel.
Carefully remove the sides of the springform pan, slice, and serve cold. Enjoy your decadent Pecan Caramel Cheesecake!
Nutrition Facts
Calories |
7429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.6 g | 676% | |
| Saturated Fat | 268.8 g | 1344% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1768 mg | 589% | |
| Sodium | 4911 mg | 214% | |
| Total Carbohydrate | 624.8 g | 227% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 470.5 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1404 mg | 108% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1898 mg | 40% | |
*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.
