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

Units Scale

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

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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