Caramel Pecan Cheesecake
A luscious, creamy cheesecake topped with gooey caramel and crunchy pecans. This decadent dessert combines the best of Southern flavors in one irresistible package
Equipment
- 9-inch springform pan
- - Large roasting pan
- Electric mixer
- - Aluminum foil
Ingredients
- - 2 cups graham cracker crumbs
- - 1/2 cup unsalted butter melted
- - 1/4 cup granulated sugar
- - 32 oz cream cheese room temperature
- - 1 cup granulated sugar
- - 4 large eggs
- - 1 tsp vanilla extract
- - 1/4 cup heavy cream
- - 1 cup caramel sauce
- - 1 1/2 cups toasted pecans chopped
Instructions
- Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of the pan.
- Beat cream cheese until smooth. Gradually add 1 cup sugar, then eggs one at a time, mixing well after each addition. Stir in vanilla and cream.
- Pour batter over crust. Place springform pan in a large roasting pan and fill with hot water halfway up the sides of the springform pan.
- Bake for 1 hour 15 minutes or until center is almost set. Remove from water bath and cool on a wire rack for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with caramel sauce and toasted pecans.
Notes
For best results, make sure all ingredients are at room temperature before starting. This ensures a smooth, creamy texture in your cheesecake.