Ingredients:
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For the Crust:
1 and 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
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For the Caramel Layer:
1 cup caramel sauce (store-bought or homemade)
1 cup whole pecans for topping
Instructions:
Prepare the Crust:
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Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
Bake for 10 minutes. Remove from the oven and let cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gently fold in the chopped pecans.
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Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust.
Bake for 45-50 minutes, or until the center is almost set. The cheesecake should still have a slight jiggle in the center.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight.
Add the Caramel and Pecans:
Once the cheesecake is fully chilled, pour the caramel sauce over the top, spreading it evenly.
Arrange the whole pecans on top of the caramel layer.
Serve:
Slice and serve the cheesecake chilled. Enjoy this rich and creamy dessert with the perfect balance of crunchy pecans and smooth caramel.
This pecan caramel cheesecake is perfect for holidays, special occasions, or whenever you want to indulge in a truly luxurious dessert. Let me know if you need any more tips or variations!
