Description
An exquisite and indulgent cheesecake layering rich caramel, crunchy pecans, and buttery cookie crumbles on a smooth cream cheese base—a dessert that combines textures and flavours beautifully.
Ingredients
Units
Scale
- 3 packages (8 oz each) cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup caramel sauce
- 1 cup pecans, toasted and roughly chopped
- 1 1/2 cups cookie crumbs (e.g., graham cracker or shortbread)
- 6 tablespoons melted butter (for crust and topping)
Instructions
- Preheat the oven to 325°F (163°C).
- Combine cookie crumbs with melted butter for the crust. Press firmly into the base of a 9-inch springform pan and bake for 10 minutes. Let cool slightly.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add sour cream, then eggs one at a time, and vanilla extract. Mix just until combined.
- Pour the filling over the crust and smooth the top.
- Bake for 50–60 minutes until the center is almost set.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill the cheesecake in the fridge for at least 4 hours or overnight.
- Warm the caramel sauce gently, stir in toasted pecans, and sprinkle with cookie crumble.
- Pour the caramel-pecan mixture over the chilled cheesecake.
- Slice and serve straight from the fridge for best texture.
Notes
- Toasting the pecans enhances their flavor and crunch.
- Use a water bath or gradual cooling to prevent cracks.
- Flaky sea salt can be added for a salted caramel twist.
- Mini cheesecakes can be made by baking in muffin tins for 25 minutes.
- Freeze uncut slices well-wrapped for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg