Pecan Caramel Cheesecake

Pecan Caramel Cheesecake

Ingredients:

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the cheesecake filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
• For the caramel sauce:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp salt
• For the topping:
  • 1 cup whole pecans
  • Extra caramel sauce for drizzling

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
   • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
   • Press the mixture into the bottom of the prepared pan to form an even layer.
   • Bake the crust for 10 minutes, then let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
   • Add the sour cream and mix until well combined.
   • Beat in the eggs one at a time, mixing well after each addition.
   • Stir in the vanilla extract and chopped pecans.
   • Pour the filling over the cooled crust and smooth the top with a spatula.
3. Bake the Cheesecake:
   • Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
   • After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
   • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
4. Prepare the Caramel Sauce:
   • In a medium saucepan, combine the granulated sugar and water over medium heat.
   • Cook, stirring occasionally, until the sugar dissolves and turns a deep amber color.
   • Carefully add the heavy cream (the mixture will bubble up), and stir until smooth.
   • Remove from heat and stir in the butter, vanilla extract, and salt.
   • Let the caramel sauce cool to room temperature.
5. Assemble and Serve:
   • Pour the caramel sauce over the chilled cheesecake, spreading it evenly.
   • Arrange the whole pecans on top of the caramel layer.
   • Drizzle extra caramel sauce over the pecans for decoration.
   • Slice and serve your pecan caramel cheesecake.

Enjoy your creamy, nutty, and caramel-rich cheesecake!