Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Pecan Cheesecake: A Nutty Delight

Ingredients

Scale

For the Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Creamy Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ¼ cup all-purpose flour
  • 1 cup chopped pecans

For the Topping:

  • 1 cup caramel sauce
  • Whipped cream
  • Whole pecans

Instructions

Prepare the Graham Cracker Crust:

  1. Preheat oven to 325°F (163°C).
  2. Grease a 9-inch springform pan.
  3. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
  4. Press mixture into the bottom of the pan.
  5. Bake for 10 minutes, then let cool completely.

Make the Creamy Cheesecake Filling:

  1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  2. Beat in vanilla extract, then add eggs one at a time, mixing well after each addition.
  3. Gently fold in sour cream and flour.
  4. Stir in chopped pecans.

Bake the Cheesecake:

  1. Pour the batter over the cooled crust.
  2. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
  3. Let cool completely in the oven, then refrigerate for at least 4 hours or overnight.

Assemble and Serve:

  1. Drizzle caramel sauce over the chilled cheesecake.
  2. Top with whipped cream and garnish with whole pecans.
  • Author: Olivia Chen