Description
A rich and creamy cheesecake with a buttery pecan crust, swirled with homemade caramel and topped with more pecans for the ultimate decadent dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1 cup finely chopped pecans, plus extra for topping
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup homemade or store-bought caramel sauce, divided
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Combine graham cracker crumbs, 1 cup chopped pecans, and melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Mix in the vanilla extract. Add eggs one at a time, beating just until blended after each. Stir in the sour cream.
- Pour about two-thirds of the cheesecake filling over the crust. Drizzle with 1/2 cup of caramel sauce. Spoon the remaining filling over the top and gently swirl with a knife. Place the pan on a baking sheet.
- Bake for 50-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove and cool completely on a wire rack before refrigerating for at least 4 hours, preferably overnight.
- Before serving, run a knife around the edge of the pan to loosen. Remove the sides. Drizzle the remaining caramel sauce over the top and garnish with additional chopped pecans.
Notes
You can customize the seasonings to taste.