Pecan Cheesecake with Caramel Topping Recipe

Pecan Cheesecake with Caramel Topping Recipe

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Indulge in the ultimate dessert experience with this rich and creamy pecan cheesecake, topped with a luscious caramel glaze. This heavenly treat combines the nutty crunch of pecans with the smoothness of cheesecake and the deep sweetness of caramel.

Perfect for special occasions, family gatherings, or whenever you crave a decadent slice of indulgence, this recipe guarantees a crowd-pleasing delight. With a buttery graham cracker crust, a velvety cream cheese filling, and a glossy caramel topping loaded with pecans, every bite is pure bliss.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 2 tbsp all-purpose flour

For the Caramel Topping:

  • 1 cup brown sugar
  • ½ cup heavy cream
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ½ cup chopped pecans

Instructions

Prepare the Crust:

  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
  4. Bake for 10 minutes, then let it cool while preparing the filling.

Make the Cheesecake Filling:

  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add sugar and continue mixing until well incorporated.
  3. Add eggs one at a time, beating after each addition.
  4. Mix in vanilla extract, sour cream, and flour, ensuring a smooth batter.
  5. Pour the filling over the cooled crust and smooth the top.
  6. Bake for 50-60 minutes until the center is slightly jiggly but set around the edges.
  7. Turn off the oven, crack the door slightly, and let the cheesecake cool gradually for an hour.
  8. Refrigerate for at least 4 hours or overnight for best results.

Prepare the Caramel Topping:

  1. In a saucepan over medium heat, combine brown sugar, heavy cream, and butter.
  2. Stir continuously until the mixture begins to bubble.
  3. Lower the heat and simmer for 3-4 minutes, stirring occasionally.
  4. Remove from heat and stir in vanilla extract and chopped pecans.
  5. Allow the caramel to cool slightly before pouring over the chilled cheesecake.

Assemble and Serve:

  1. Carefully remove the cheesecake from the springform pan.
  2. Pour the warm caramel sauce evenly over the top.
  3. Let it set for a few minutes before slicing.
  4. Serve and enjoy this rich, nutty, and creamy masterpiece!

This pecan cheesecake with caramel topping is the perfect balance of textures and flavors, offering a melt-in-your-mouth experience with every bite.

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