Indulge in the ultimate dessert experience with this Luxurious Pecan Caramel Cheesecake. With its buttery graham cracker crust, creamy cheesecake filling, and a decadent topping of caramel sauce and crunchy pecans, this dessert is as elegant as it is irresistible.
Why You’ll Love This Recipe
- Rich and creamy: The velvety cheesecake filling melts in your mouth.
- Irresistible topping: Sweet caramel sauce and crunchy pecans add a delightful texture.
- Perfect for special occasions: A show-stopping dessert that’s sure to impress.
- Make-ahead friendly: Chill it overnight and have it ready to serve when needed.
- Customizable: Swap toppings or enhance with additional flavors for variety.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup chopped pecans
For the Topping:
- 1 cup caramel sauce (store-bought or homemade)
- Whipped cream, for topping
- Whole pecans, for garnish
Directions
- Prepare the Crust
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared pan to form an even crust. - Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy.
Add the vanilla extract and mix well.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Stir in the sour cream and flour until just combined. Avoid overmixing.
Gently fold in the chopped pecans. - Bake the Cheesecake
Pour the cheesecake batter over the crust in the prepared springform pan.
Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned. The center should jiggle slightly but not be liquid.
Remove from the oven and let the cheesecake cool to room temperature in the pan. - Chill the Cheesecake
Refrigerate the cooled cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully. - Add the Toppings
Before serving, drizzle caramel sauce generously over the top of the cheesecake.
Add dollops of whipped cream and garnish with whole pecans for an elegant presentation. - Serve
Slice and serve this indulgent dessert chilled.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
Variations
- Nut-Free Option: Omit the pecans and replace them with toffee bits or a chocolate drizzle.
- Chocolate Twist: Add a layer of melted chocolate over the crust before pouring in the cheesecake batter.
- Fruit Topping: Swap the caramel sauce for a berry compote or fresh fruit.
- Salted Caramel: Sprinkle flaky sea salt over the caramel sauce for a sweet-and-salty flavor.
- Spiced Crust: Add a teaspoon of cinnamon to the graham cracker crust for a warm, spiced flavor.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: This dessert is best served chilled, so reheating is unnecessary.
FAQs
Can I make this cheesecake without a springform pan?
A springform pan is ideal, but you can use a deep-dish pie pan. Be sure to line it with parchment paper for easier removal.
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and use a water bath during baking to ensure even cooking.
Can I use store-bought caramel sauce?
Yes, store-bought caramel works well. For a homemade touch, make your own caramel sauce.
What type of pecans should I use?
Use fresh, unsalted pecans for the best flavor and texture. Toasting them adds extra depth.
How do I know when the cheesecake is done?
The center should have a slight jiggle but should not look liquid. It will firm up as it cools.
Can I make this recipe gluten-free?
Yes, use gluten-free graham crackers for the crust and ensure other ingredients are gluten-free.
How long should I let the cheesecake cool?
Cool at room temperature for about 1-2 hours before refrigerating.
Can I substitute sour cream?
Greek yogurt is a good substitute for sour cream in this recipe.
Can I double the recipe?
Yes, but use a larger pan or make two separate cheesecakes.
What’s the best way to slice cheesecake?
Use a sharp knife dipped in warm water, wiping it clean between cuts for neat slices.
Conclusion
This Luxurious Pecan Caramel Cheesecake is the epitome of indulgence. Its creamy filling, buttery crust, and rich caramel-pecan topping make it a dessert that’s perfect for special occasions or simply treating yourself. Easy to prepare and even easier to enjoy, this cheesecake is sure to become a favorite. Try it today and elevate your dessert game !
Print
Luxurious Pecan Caramel Cheesecake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Dive into indulgence with this Luxurious Pecan Caramel Cheesecake! Featuring a buttery graham cracker crust, creamy cheesecake filling, crunchy pecans, and a luscious caramel drizzle, it’s a show-stopping dessert for any occasion.
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:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup chopped pecans
For Topping:
- 1 cup caramel sauce (store-bought or homemade)
- Whipped cream (optional)
- Whole pecans for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the mixture firmly into the bottom of the springform pan.
2. Make the Cheesecake Filling:
- In a large bowl, beat softened cream cheese and 1 cup sugar until smooth.
- Add vanilla extract and mix until incorporated.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Stir in sour cream and flour until just combined.
- Gently fold in chopped pecans.
3. Bake the Cheesecake:
- Pour the cheesecake batter over the crust.
- Bake for 55-60 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and allow the cheesecake to cool to room temperature.
4. Chill:
- Refrigerate the cheesecake for at least 4 hours or, for best results, overnight.
5. Add Toppings and Serve:
- Before serving, drizzle caramel sauce over the cheesecake.
- Top with whipped cream and garnish with whole pecans.
Notes
- Use a water bath to prevent cracks in the cheesecake while baking.
- Let the cheesecake cool gradually to avoid sinking.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1
- Calories: 450 kcl
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