Pecan Cheesecake with Caramel Topping Recipe

Pecan Cheesecake with Caramel Topping Recipe

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A rich and decadent cheesecake featuring a pecan crust, creamy cheesecake filling, and a luscious caramel topping. Perfect for special occasions or indulging your sweet tooth.

Ingredients:

For the Crust:

  • 1 1/2 cups finely crushed graham crackers
  • 1/2 cup finely chopped pecans
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream

For the Caramel Topping:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 cup chopped pecans

Instructions:

  1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, chopped pecans, and sugar. Stir in melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
  2. Prepare the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until creamy. Stir in flour, vanilla extract, and salt. Add eggs one at a time, beating after each addition. Stir in sour cream until just combined.
  3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar. Then, remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight.
  4. Prepare the Caramel Topping: In a medium saucepan over medium heat, combine sugar and water. Cook, without stirring, until the sugar dissolves and turns a golden amber color. Remove from heat. Carefully whisk in heavy cream, butter, and salt. Return to medium heat and cook, stirring constantly, until the caramel is smooth. Stir in the chopped pecans.
  5. Assemble and Serve: Pour the caramel topping over the chilled cheesecake. Refrigerate for at least 30 minutes to allow the caramel to set. Remove the springform pan ring and serve.

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