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Pecan Caramel Cheesecake

A creamy and rich cheesecake topped with gooey caramel and crunchy pecans, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 2 tablespoons sugar
For the filling
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
For the topping
  • 1 cup caramel sauce
  • 1 cup pecans, chopped and toasted

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press into the bottom of a 9-inch springform pan.
  3. Bake the crust for about 10 minutes in the preheated oven, then remove it to cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until well combined.
  5. Add the eggs one at a time, mixing just until blended. Add the sour cream and mix until smooth.
  6. Pour the cream cheese mixture over the cooled crust and smooth the top.
Baking
  1. Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for another 30 minutes to cool gradually.
Chilling and Topping
  1. Remove the cheesecake from the oven and let it cool at room temperature. Refrigerate for at least 4 hours or overnight.
  2. Once chilled, drizzle with caramel sauce and sprinkle with toasted pecans.
Serving
  1. Slice, serve, and enjoy your delicious Pecan Caramel Cheesecake!

Notes

Ensure cream cheese is softened before mixing for a smooth texture. Consider reducing sugar if sensitive to sweetness. Toasting the pecans enhances their flavor.