This decadent cheesecake combines the rich, buttery flavor of pecans with the sweetness of caramel for an indulgent dessert.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 32 ounces (four 8oz blocks) cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
For the caramel topping:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Instructions
Make the crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool completely.
Make the filling:
- In a large bowl, beat cream cheese with an electric mixer until smooth.
- Gradually add sugar, beating until well combined.
- Beat in vanilla extract.
- Add eggs, one at a time, beating well after each addition.
- Stir in flour and chopped pecans.
- Pour the filling over the cooled crust.
Bake the cheesecake:
- Place the springform pan in a large roasting pan.
- Pour hot water into the roasting pan to come about halfway up the sides of the springform pan. This will create a moist environment to help the cheesecake bake evenly.
- Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. This helps prevent cracking.
- Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, before serving.
Make the caramel topping:
- In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, and butter.
- Stir constantly until the mixture comes to a boil.
- Reduce heat to low and simmer for 10-15 minutes, or until the caramel thickens.
- Remove from heat and stir in vanilla extract.
- Let cool slightly before drizzling over the cooled cheesecake.
Serve the Pecan Caramel Cheesecake with a dollop of whipped cream, if desired.