Pecan Caramel Cheesecake

 

 

Pecan Caramel Cheesecake

Indulge in the ultimate dessert that combines a rich, creamy cheesecake with a decadent caramel sauce and crunchy pecans. This Pecan Caramel Cheesecake is perfect for any special occasion or simply when you're craving a luxurious treat!

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter, melted

Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup sour cream

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup heavy cream

Caramel Sauce:

1/2 cup brown sugar, packed

1/4 cup butter

1/4 cup heavy cream

1 tsp vanilla extract

Pinch of salt

Pecan Topping:

1 1/2 cups pecan halves

2 tbsp butter

2 tbsp maple syrup or honey

Instructions:

1. Make the Crust:

Preheat the oven to 325°F (163°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until combined.

Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Bake for 8-10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Add the sour cream and continue to mix until well incorporated.

Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract and heavy cream, mixing until smooth.

3. Bake the Cheesecake:

Pour the cheesecake mixture over the cooled crust.

Tap the pan gently on the counter to release any air bubbles.

Bake for 45-50 minutes, or until the center is set (it should still jiggle slightly).

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then remove from the oven and cool completely.

Refrigerate the cheesecake for at least 4 hours, or overnight, to set.

4. Prepare the Caramel Sauce:

In a saucepan, melt the butter over medium heat.

Stir in the brown sugar, heavy cream, vanilla extract, and a pinch of salt.

Bring to a simmer and cook for 3-5 minutes, or until the sauce thickens slightly.

Remove from heat and let cool for 10-15 minutes.

5. Make the Pecan Topping:

In a small skillet, melt butter over medium heat.

Add the pecan halves and stir to coat them in the butter.

Drizzle in maple syrup or honey, and cook for another 2-3 minutes until the pecans are caramelized and golden.

6. Assemble the Cheesecake:

Once the cheesecake has cooled and set, drizzle the caramel sauce over the top.

Sprinkle the caramelized pecans evenly over the cheesecake.

Refrigerate again for about 30 minutes to let the caramel set slightly.

Tips:

For an extra rich flavor: Use a blend of dark brown sugar for the caramel sauce.

For a smooth finish: Ensure the cheesecake filling is thoroughly mixed to avoid lumps.

Decorative touch: Garnish with more pecan halves or a light drizzle of extra caramel sauce before serving.

Serve & Enjoy:

This Pecan Caramel Cheesecake is a perfect balance of creamy, crunchy, and sweet, with the addition of warm caramel and toasted pecans on top. Perfect for impressing guests or treating yourself!