Caramel Cheesecake in a Pecan Crust

Indulge in the decadence of this Caramel Cheesecake in a Pecan Crust, a luscious dessert that marries creamy richness with nutty sophistication. Featuring a buttery pecan and graham cracker crust, this cheesecake delivers the perfect crunchy foundation for its velvety filling made with tangy sour cream, smooth cream cheese, and a hint of vanilla. Baked to perfection in a water bath to prevent cracking, this show-stopping dessert is topped with a generous drizzle of silky caramel sauce and optionally garnished with a sprinkle of sea salt for that irresistible salted caramel twist. Perfect for holidays, dinner parties, or anytime your sweet tooth demands a luxurious treat, this cheesecake promises to be the star of the dessert table.

Nutriscore Rating: 40/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 12

Ingredients

• 1.5 cups Pecans
• 1 cup Graham crackers
• 6 tablespoons Butter, melted
• 2 tablespoons Granulated sugar (for crust)
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar (for filling)
• 1 cup Sour cream
• 1.5 teaspoons Vanilla extract
• 3 large Eggs
• 1 cup Caramel sauce
• 0.5 teaspoons Sea salt (optional, for garnish)

Directions

Step 1

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and wrap the outside of the pan with aluminum foil to prevent leaks.

Step 2

In a food processor, pulse the pecans and graham crackers until they form fine crumbs. Transfer to a bowl and mix in 6 tablespoons of melted butter and 2 tablespoons of granulated sugar until the mixture resembles wet sand.

Step 3

Press the pecan crust mixture evenly into the bottom of the springform pan. Bake for 8-10 minutes, or until just set. Remove and let cool completely.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and 1 cup of granulated sugar until smooth and fluffy, about 2-3 minutes.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture and beat until combined.

Step 6

Add the eggs, one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing.

Step 7

Pour the cheesecake filling into the cooled pecan crust. Smooth the top with a spatula.

Step 8

Place the springform pan in a large roasting pan and carefully pour hot water into the roasting pan, until it comes halfway up the sides of the springform pan. This creates a water bath to prevent cracking.

Step 9

Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the warm oven for 1 hour.

Step 10

Once cooled, refrigerate the cheesecake for at least 6 hours or overnight to set completely.

Step 11

When ready to serve, remove the springform pan and spoon the caramel sauce over the top of the cheesecake. Sprinkle with sea salt, if desired, for a salted caramel twist.

Step 12

Slice and enjoy!

Nutrition Facts

Serving size	(1919.9g)

Amount per serving	% Daily Value*
Calories	6901.8

Total Fat 528.9g	0%
Saturated Fat 255.6g	0%
Polyunsaturated Fat 38.9g
Cholesterol 1724.3mg	0%
Sodium 5135.2mg	0%
Total Carbohydrate 507.9g	0%
Dietary Fiber 15.5g	0%
Total Sugars 454.9g
Protein 91.6g	0%

Vitamin D 177.8IU	0%
Calcium 1359.3mg	0%
Iron 10.7mg	0%
Potassium 1794.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 5.1%

Carbs: 28.4%