Description
A creamy and luscious cheesecake topped with rich caramel sauce and crunchy pecans.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1/4 cup butter, melted
- 24 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup caramel sauce
- 1 cup chopped pecans
Instructions
1. Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- Mix the graham cracker crumbs, 3 tablespoons sugar, and melted butter; press onto the bottom of a 9-inch springform pan.
- Beat the cream cheese, 1 cup sugar, and vanilla in a large bowl with an electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
- Bake for 55 minutes or until the center is set. Cool completely in the pan on a wire rack. Refrigerate 4 hours.
- Drizzle with caramel sauce and sprinkle with pecans just before serving.
Notes
You can customize the seasonings to taste.