Description
A luscious blend of creamy cheesecake enveloped in caramel and crunchy pecans, perfect for holiday gatherings or a special treat.
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 3 large eggs
- 1 cup (240ml) sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 cup (240ml) pecans, chopped
- 1 cup (240ml) caramel sauce
Instructions
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly.
- Mix the graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl. Press mixture firmly into the bottom of the pan.
- Blend together the cream cheese, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing fully before adding the next. Stir in the sour cream, vanilla extract, and flour until just combined.
- Pour the cheesecake filling over the crust and smooth the top with a spatula.
- Bake for approximately 60-70 minutes until the edges are set, and the center jiggles slightly.
- Cool in the pan for 10 minutes, then run a knife around the edges before removing the springform pan.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
- Top chopped pecans with caramel sauce and spread over the chilled cheesecake before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Caramel Pecan Pie Cheesecake