Creamy Pecan Caramel Cheesecake
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract (or almond extract or bourbon vanilla)
3 large eggs
1/2 cup sour cream (or Greek yogurt)
1/4 cup all-purpose flour (or gluten-free flour blend)
1 cup chopped pecans
1 cup caramel sauce, divided
1/2 cup pecan halves (for garnish)
Whipped cream (optional, for garnish)
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of the prepared pan to create the crust. Set aside.
In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing just until incorporated after each.
Fold in sour cream and flour gently, being careful not to overmix.
Stir in the chopped pecans and 1/2 cup of caramel sauce. Pour the filling over the crust.
Bake for 60–70 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Before serving, drizzle the remaining caramel sauce on top, add pecan halves, and finish with whipped cream if desired.
Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 5 hours 30 minutes (including chill time)
Kcal: 485 kcal | Servings: 12 slices
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