Zutaten für Caramel Pecan Cheesecake
- Graham Cracker Crumbs
- Pecans
- ½ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup packed brown sugar
- ¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 4 large eggs
- Caramels
- Water
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Zubereitung von Caramel Pecan Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, ½ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix well.
- Line a 13x9-inch baking pan with foil, leaving an overhang on the sides for easy removal.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes. Remove from oven and let cool.
- In a large bowl, beat 3 (8 ounce) packages cream cheese, ¾ cup packed brown sugar, ¼ cup all-purpose flour, and 2 teaspoons vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Add 1 cup sour cream and mix well.
- Add 4 large eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
- In a microwave-safe bowl, combine 36 caramels (unwrapped) and 1 tablespoon water.
- Microwave on high for 1-minute intervals, stirring after each, until caramels are completely melted and smooth.
- Pour the melted caramel into the cream cheese mixture and stir gently until just combined.
- Pour the batter over the cooled crust.
- Sprinkle the remaining ½ cup chopped pecans over the top.
- Bake for 40 minutes, or until the center is almost set. The edges will be set, but the center may still have a slight jiggle.
- Let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- For topping: Drizzle with a high-quality caramel ice cream topping or a homemade caramel sauce (recipe not included).
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
6 g
Zucker
72g
Fett
37g
Kohlenhydrate
7g
