Description
Indulge in this creamy and decadent Pecan Caramel Cheesecake, perfect for any occasion!
Ingredients
Scale
- 2 cups graham cracker crumbs (or gluten-free graham crackers)
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened (room temperature is essential)
- 1 cup granulated sugar
- 1 tsp vanilla extract (or almond extract/bourbon vanilla for a twist)
- 3 large eggs
- 1/2 cup sour cream (Greek yogurt is a delightful alternative)
- 1/4 cup all-purpose flour (substitutable with gluten-free flour blend)
- 1 cup chopped pecans
- 1 cup caramel sauce, divided (homemade is highly recommended)
- 1/2 cup whole pecan halves (for garnish)
- Whipped cream (optional, for a luxurious touch)
Instructions
- Prepare the crust by greasing a 9-inch springform pan and combining graham cracker crumbs with melted butter, pressing into the bottom to form a solid layer.
- Make the filling by beating softened cream cheese with sugar and vanilla until smooth, adding eggs one at a time, then incorporate sour cream and flour, folding in chopped pecans and half the caramel sauce.
- Pour the filling onto the crust and bake at 325°F (163°C) for 60-70 minutes until edges are set and center is slightly jiggly, then cool in the oven.
- Chill the cheesecake in the refrigerator for at least four hours, drizzle with remaining caramel, and garnish with pecan halves before serving.
Notes
For a unique flavor, try using flavored liqueurs in place of vanilla extract.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 320 mg
- Protein: 8 g