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Easy Caramel Pecan Cheesecake

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A rich, creamy cheesecake with a crunchy pecan crust and a decadent caramel pecan topping, combining the flavors of pecan pie and caramel for a luscious dessert.

Ingredients

Scale
  • 1 1/2 cups crushed graham crackers (about 9 full sheets)
  • 1/2 cup finely chopped pecans
  • 4 tablespoons butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups packed light brown sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 cups pecan halves
  • 4 tablespoons butter
  • 1/2 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1/3 cup heavy cream

Instructions

  1. Preheat oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
  2. In a medium bowl, combine crushed graham crackers, chopped pecans, and melted butter. Stir well and press firmly into the bottom of the springform pan to create the crust.
  3. In a large mixing bowl, beat softened cream cheese, brown sugar, and vanilla extract until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Pour cheesecake filling over the crust, lightly tap the pan to remove air bubbles, and bake for about 1 hour or until set.
  6. While the cheesecake bakes, toast pecans on a baking sheet at 325°F for 7 to 10 minutes until fragrant.
  7. In a medium saucepan over medium heat, combine butter, brown sugar, corn syrup, and heavy cream. Cook until bubbly and thickened.
  8. Stir in toasted pecans and cook for a few more minutes until coated. Remove from heat and let cool to room temperature.
  9. After cheesecake has cooled completely, pour caramel pecan topping over it.
  10. Refrigerate the cheesecake for several hours before serving.

Notes

For best results, ensure cream cheese is fully softened before mixing to avoid lumps. Toasting pecans enhances their flavor and crunch. Let the caramel topping cool before pouring to prevent melting the cheesecake surface.

Nutrition

Find it online: https://www.rapidrecipes.blog/pecan-caramel-cheesecake-4/