Pecan Caramel Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Filling
03 -
3 packages (8 oz each) cream cheese, softened
04 -
1 cup granulated sugar
05 -
1 tsp vanilla extract
06 -
3 large eggs
07 -
1/2 cup sour cream
08 -
1/4 cup all-purpose flour
09 -
1 cup chopped pecans
10 -
1/2 cup caramel sauce
→ Garnish
11 -
1/2 cup whole pecan halves
12 -
1/2 cup caramel sauce
13 -
Whipped cream (optional)
# Instructions:
01 -
Preheat your oven to 163°C (325°F). Grease a 9-inch springform pan and line the bottom with parchment paper. Combine graham cracker crumbs and melted butter in a bowl. Mix well, then press the mixture firmly into the pan to create a crust. Set aside.
02 -
In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating after each addition. Gently mix in sour cream and flour until combined, being careful not to overmix. Fold in chopped pecans and 1/2 cup caramel sauce. Pour the batter over the crust.
03 -
Bake for 60-70 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
04 -
Refrigerate for at least 4 hours, or overnight, for best results. Before serving, drizzle the remaining caramel sauce over the cheesecake, add pecan halves for garnish, and top with whipped cream if desired.
# Notes:
01 -
Use full-fat cream cheese for the creamiest texture.
02 -
Ensure all ingredients are at room temperature to prevent lumps in the batter.
03 -
To avoid cracks, place the springform pan in a water bath during baking.