Pecan Cheesecake With Caramel
- Cook Time: 1 hour 45 minutes (plus chilling time)
- Total Time: 1 hour 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 32 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1 cup pecans, roughly chopped and toasted
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 4 tablespoons unsalted butter (for caramel)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then set it aside to cool completely.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Incorporate the eggs one at a time, beating on low speed just until the yellow disappears. Be careful not to overmix, as this can introduce too much air into the batter.
- Pour the filling over the cooled crust. Wrap the bottom of the springform pan in heavy-duty aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 65-75 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for one hour. This gradual cooling prevents cracks. Remove from the water bath and let it reach room temperature on the counter. Refrigerate for at least 6 hours, preferably overnight, to allow the texture to set perfectly.
- In a small saucepan over medium heat, combine the heavy cream, brown sugar, butter, and salt. Bring to a gentle boil, stirring constantly, for about 3-5 minutes until the sauce thickens and turns a rich amber color. Remove from heat and stir in the toasted pecans. Let the topping cool for about 10 minutes so it is thick enough to spread without running off the sides.
- Once the cheesecake is fully chilled, run a thin knife around the edge and remove the springform ring. Pour the warm caramel pecan mixture over the top of the cheesecake, spreading it evenly to the edges. Serve immediately or return to the fridge until ready to eat.