If you’re looking for a dessert that screams indulgence, this caramel pecan cheesecake is the answer. The creamy cheesecake filling paired with a buttery graham cracker crust and crowned with gooey caramel and crunchy toasted pecans is pure bliss. Perfect for dinner parties, holidays, or just because, this dessert will impress your taste buds and your guests.
Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the topping:
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup pecans, toasted and chopped
Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Baking dish for water bath
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let cool while preparing the filling.
- Make the Cheesecake Filling:
- Beat the cream cheese and sugar together until smooth and fluffy.
- Add eggs one at a time, mixing after each addition.
- Mix in the vanilla extract, sour cream, and heavy cream until well combined.
- Pour the filling over the prepared crust.
- Bake the Cheesecake:
- Place the springform pan into a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan (to create a water bath).
- Bake for 60–70 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the water bath and allow it to cool completely at room temperature.
- Cover and refrigerate for at least 4 hours or overnight for best results.
- Add the Topping:
- Spread caramel sauce over the top of the chilled cheesecake.
- Sprinkle the toasted pecans evenly over the caramel.
- Serve and Enjoy:
- Slice the cheesecake and serve with an extra drizzle of caramel if desired.
Tips:
- Ensure your cream cheese is at room temperature for a smooth filling.
- Toast the pecans beforehand for enhanced flavor and crunch.
- For a clean slice, use a knife dipped in hot water and wiped clean between cuts.
This luxurious caramel pecan cheesecake is the perfect combination of creamy, crunchy, and sweet flavors. Whether for a special occasion or a simple treat, this dessert will leave everyone asking for seconds. Enjoy every decadent bite!
Luxurious Caramel Pecan Cheesecake - Your New Favorite Dessert!
Indulge in the ultimate dessert experience with this luxurious caramel pecan cheesecake! Creamy, decadent, and topped with caramel and toasted pecans, it's a showstopper treat for any occasion.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Baking dish for water bath
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- For the topping:
- 1 cup caramel sauce store-bought or homemade
- 1 cup pecans toasted and chopped
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let cool while preparing the filling.
- Make the Cheesecake Filling:
- Beat the cream cheese and sugar together until smooth and fluffy.
- Add eggs one at a time, mixing after each addition.
- Mix in the vanilla extract, sour cream, and heavy cream until well combined.
- Pour the filling over the prepared crust.
- Bake the Cheesecake:
- Place the springform pan into a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan (to create a water bath).
- Bake for 60–70 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the water bath and allow it to cool completely at room temperature.
- Cover and refrigerate for at least 4 hours or overnight for best results.
- Add the Topping:
- Spread caramel sauce over the top of the chilled cheesecake.
- Sprinkle the toasted pecans evenly over the caramel.
- Serve and Enjoy:
- Slice the cheesecake and serve with an extra drizzle of caramel if desired.
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