Caramel Pecan Delight (Printable Version)
Rich cheesecake with pecans throughout, finished with a silky caramel drizzle for pure indulgence.
# Ingredients:
→ Crust
01 -
1/2 cup melted unsalted butter
02 -
2 cups finely crushed graham crackers
→ Filling
03 -
24 oz (3 packs) cream cheese, softened
04 -
1 cup white sugar
05 -
1 teaspoon vanilla extract
06 -
3 eggs, large
07 -
1/2 cup sour cream
08 -
1/4 cup plain flour
09 -
1 cup pecans, chopped
10 -
1/2 cup of caramel sauce
→ Garnish
11 -
Whipped cream (optional)
12 -
1/2 cup caramel drizzle
13 -
1/2 cup of whole pecans
# Steps:
01 -
Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Mix the cracker crumbs with melted butter until they're combined, then firmly press the mixture into the pan. Set it aside for now.
02 -
Use a big mixing bowl to beat together the cream cheese, sugar, and vanilla until smooth. Add one egg at a time, mixing well after each. Stir in the sour cream and flour gently, being careful not to overdo it. Throw in the pecans and caramel sauce, folding them into the batter. Pour the mix over your prepared crust.
03 -
Pop it in the oven and bake for 60-70 minutes, or until the middle is set but has a slight wobble. After turning off the heat, leave the cheesecake inside with the oven door slightly open for an hour to let it cool slowly.
04 -
Stick it in the fridge for at least 4 hours, but overnight is better. When you're ready to eat, pour some caramel sauce on top, place pecan halves for decoration, and add whipped cream if you like.
# Notes:
01 -
Go for full-fat cream cheese to get the smoothest results.
02 -
Let all your ingredients come to room temp so your batter stays silky.
03 -
Put your pan in a water bath while it bakes to keep the top from cracking.