Indulge in Pecan Caramel Cheesecake Bliss Today
This Pecan Caramel Cheesecake is a decadent dessert that offers rich flavors and a creamy texture, perfect for any occasion.
Equipment
- 10-inch springform pan
- Mixing bowl
- - Hand mixer
- Saucepan
- Rubber spatula
Ingredients
For the Crust
- 2 cups Graham Cracker Crumbs Gluten-free graham crackers work well too.
- 1/4 cup Granulated Sugar Using brown sugar adds a deeper flavor.
- 1/4 teaspoon Salt A small pinch goes a long way.
- 1/2 cup Unsalted Butter Ensure it’s melted for easy mixing.
For the Filling
- 16 oz Cream Cheese Use full-fat, softened.
- 1 cup Granulated Sugar Feel free to adjust to taste.
- 1/2 cup Brown Sugar Adds a hint of caramel flavor.
- 1/4 cup Cornstarch A must for perfect cheesecakes.
- 2 teaspoons Vanilla Bean Paste Vanilla extract can be a substitute.
- 3 large Eggs Add one at a time.
- 1 cup Sour Cream Greek yogurt is a suitable alternative.
- 1 cup Heavy Cream For a lighter option, you may use milk.
- 1/2 cup Caramel Sauce Use store-bought or homemade.
For the Topping
- 1 cup Pecans Toasting boosts their flavor.
- 1/4 cup Unsalted Butter Make sure it's melted.
- 1/2 cup Brown Sugar Light or dark varieties both work.
- 1/2 cup Heavy Cream Opt for full-fat for creaminess.
Instructions
Preparation
- Prepare the Crust: Mix graham cracker crumbs, granulated sugar, and salt in a bowl. Stir in melted unsalted butter until well combined. Pack into a greased 10-inch springform pan and bake at 350°F for about 12 minutes. Allow to cool completely.
- Mix the Filling: Beat softened cream cheese in a large bowl until smooth and creamy. Gradually add granulated and brown sugar, cornstarch, and salt, mixing until fluffy and well incorporated. Stir in vanilla bean paste and caramel sauce until blended.
- Incorporate the Eggs and Cream: Add eggs one at a time, mixing on low speed to maintain airiness. Fold in sour cream and heavy cream, mixing gently until just combined—be careful not to overmix!
- Bake the Cheesecake: Pour the filling into the cooled crust. Bake at 325°F for about 1.5 hours or until set, with a slight jiggle in the center.
- Cool Gradually: After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. Once cool, refrigerate overnight so the flavors meld.
- Prepare the Topping: In a saucepan, melt unsalted butter over medium heat. Stir in brown sugar and heavy cream until bubbly. Add toasted pecans and stir to coat. Let it cool slightly before drizzling over the cheesecake.
- Serve and Enjoy: Slice the cheesecake and serve chilled, optionally topped with the caramel pecan mixture for an extra touch of indulgence.
Notes
Garnish with a dollop of whipped cream for a delightful finish. Make ahead for the best flavor experience.