Elegant Caramel Pecan Cheesecake
A delightful dessert featuring a rich cream cheese filling, buttery crust, and sweet caramel topping, garnished with crunchy pecans.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Use finely crushed for a smooth base.
- 1/2 cup unsalted butter, melted Ensure it's cooled slightly before mixing.
For the filling
- 2 cups cream cheese, softened Bring to room temperature for best mixing.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time to prevent overmixing.
- 1 cup sour cream
- 1/2 cup caramel sauce Use for mixing into the filling.
- 1 cup chopped pecans Reserve some for topping.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Making the filling
- In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and vanilla, mixing until combined.
- Add eggs one at a time, mixing on low speed until just blended.
- Stir in sour cream and half of the caramel sauce.
- Pour the cheesecake batter over the crust in the springform pan.
Baking
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Let cheesecake cool, then refrigerate for at least 4 hours.
- Before serving, drizzle with remaining caramel sauce and sprinkle with chopped pecans.
Notes
Serve chilled. Pair well with fresh fruit or a scoop of vanilla ice cream. Make sure to store tightly in the fridge.