Description
This Pecan Caramel Cheesecake is a dreamy combination of creamy cheesecake, rich caramel, and crunchy pecans. With a buttery graham cracker crust and layers of gooey caramel, it’s the ultimate dessert for any occasion!
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Caramel Topping:
- 1 cup caramel sauce (homemade or store-bought)
- 1 cup chopped pecans
Instructions
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and brown sugar. Press into a 9-inch springform pan and chill for 10 minutes.
- Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and heavy cream. Pour over the crust.
- Bake: Preheat oven to 325°F (163°C). Bake for 50–60 minutes until the center is set. Let cool completely.
- Add Caramel and Pecans: Drizzle caramel sauce over the cheesecake and sprinkle chopped pecans on top.
- Chill & Serve: Refrigerate for at least 4 hours before slicing.
Notes
- Use a water bath for an ultra-creamy texture.
- Store in the fridge for up to 5 days.
- Drizzle extra caramel before serving for added decadence.
