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Caramel Pecan Cheesecake

Caramel Pecan Cheesecake
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Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 32 oz (4 blocks) cream cheese, softened to room temperature
  • 1 cup granulated sugar (for the filling)
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1 cup pecan halves, toasted
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar, packed
  • 4 tablespoons unsalted butter (for the topping)
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil to prevent water from leaking in during the water bath.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons of melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
  3. In a large bowl using a stand mixer or hand mixer, beat the softened cream cheese and 1 cup of sugar until perfectly smooth and creamy. Add the sour cream and vanilla extract, mixing until just combined. Be careful not to overbeat, as this can incorporate too much air and cause cracks.
  4. Add the eggs one at a time, beating on low speed after each addition just until the yellow disappears. Pour the filling over the cooled crust and smooth the top with a spatula.
  5. Place the foil-wrapped pan into a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour.
  6. Remove the cheesecake from the water bath and take off the foil. Run a knife around the edge to loosen it from the pan. Let it cool to room temperature, then refrigerate for at least 6 hours, or preferably overnight.
  7. In a small saucepan over medium heat, melt 4 tablespoons of butter with the brown sugar and heavy cream. Bring to a gentle boil, stirring constantly, for about 3-5 minutes until thickened. Remove from heat, stir in the salt and toasted pecans. Let the sauce cool slightly before pouring it over the chilled cheesecake.

Find it online: https://www.pleasecook.com/desserts/caramel-pecan-cheesecake/