Description
Treat yourself to Decadent Caramel Pecan Pie Cheesecake—a creamy, indulgent dessert with a delicious blend of caramel, pecans, and cheesecake.
Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- For the pecan topping:
- 1 cup pecans, chopped
- 1 cup caramel sauce
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 tablespoon corn syrup
Instructions
- Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup melted unsalted butter, and ¼ cup granulated sugar. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for about 10 minutes or until lightly golden. Remove and let cool.
- Make the cheesecake filling: In a large mixing bowl, beat 3 packages (8 oz each) softened cream cheese with 1 cup granulated sugar and 1 teaspoon vanilla extract until smooth. Add 3 large eggs, one at a time, blending well after each addition. Finally, mix in 1 cup sour cream until combined. The consistency should be creamy and smooth.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes or until the edges are set, and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an hour to cool gently, preventing cracks.
- Prepare the pecan topping: In a medium saucepan over medium heat, combine 1 cup chopped pecans, 1 cup caramel sauce, 2 tablespoons unsalted butter, ¼ cup brown sugar, and 1 tablespoon corn syrup. Cook until the mixture is bubbly and slightly thickened, approximately 5-7 minutes. Stir frequently to avoid burning.
- Assemble the cheesecake: Once the cheesecake has cooled completely, spread the pecan topping over the cheesecake, allowing the pecans to caramelize slightly. Refrigerate for at least four hours, preferably overnight, to set fully before serving.