Caramel Pecan Cheesecake

Introduction

Caramel Pecan Cheesecake is the ultimate indulgent dessert, combining a rich and creamy cheesecake base with a buttery graham cracker crust and a decadent caramel pecan topping. Perfect for special occasions or simply treating yourself, this dessert is sure to impress with its luxurious flavors and textures.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• 1 teaspoon kosher salt
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 4 (8-ounce) bricks cream cheese, softened
• ½ cup granulated sugar
• ½ cup dark brown sugar, packed
• 1 tablespoon cornstarch
• 1 teaspoon kosher salt
• 1 tablespoon vanilla bean paste (or 2-3 teaspoons vanilla extract)
• ½ cup caramel sauce
• 4 large eggs, room temperature
• 1 cup sour cream
• ⅓ cup heavy cream

For the Caramel Pecan Topping:

• 6 tablespoons unsalted butter
• ½ cup dark brown sugar, packed
• ⅓ cup heavy cream
• 1 teaspoon vanilla bean paste
• 2 cups whole pecans

Instructions

Prepare the Crust:

1. Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9 or 10-inch springform pan with butter.
2. Combine graham cracker crumbs, sugar, and salt in a medium bowl. Stir in the melted butter until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of the pan using the back of a measuring cup. Bake for 10 minutes. Let the crust cool while preparing the filling.

Make the Cheesecake Filling:

1. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese at medium speed until smooth, about 5-6 minutes.
2. Reduce speed to low and add granulated sugar, brown sugar, cornstarch, and salt. Beat until fluffy, about 4-5 minutes. Add vanilla paste and caramel sauce.
3. Add eggs one at a time, mixing until just combined. Scrape down the sides of the bowl as needed.
4. Mix in sour cream and heavy cream until smooth, taking care not to overmix.
5. Pour the filling into the cooled crust and smooth the top with an offset spatula.

Bake the Cheesecake:

1. Wrap the bottom and sides of the springform pan in foil if using a water bath method. Place the pan in a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan.
2. Bake for 1½ hours. Turn off the oven and let the cheesecake rest inside for 1 hour with the door slightly ajar. Then, remove the pan from the water bath and let it cool to room temperature. Refrigerate overnight.

Prepare the Caramel Pecan Topping:

1. In a medium saucepan, melt butter over medium-low heat. Add brown sugar and stir until dissolved.
2. Stir in heavy cream and vanilla paste, letting the mixture bubble slightly. Toss in pecans and mix until evenly coated.
3. Let the topping cool slightly before pouring over the chilled cheesecake.

Assemble and Serve:

1. Remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Pour the caramel pecan topping evenly over the cheesecake. Slice and serve.

Conclusion

This Caramel Pecan Cheesecake is a show-stopping dessert that’s rich, creamy, and full of irresistible flavors. The buttery crust, velvety cheesecake filling, and gooey caramel pecan topping make for the perfect indulgence. Whether for a holiday gathering or an everyday treat, this cheesecake is sure to delight everyone who tastes it!

For more details, visit the full recipe

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