Caramel Cheesecake In A Pecan Crust Recette

Indulge in this decadent Caramel Cheesecake, boasting a rich, creamy filling and a delightfully crunchy pecan crust! No cookies here – just pure pecan perfection. This recipe, crafted for the RSC cooking contest, balances sweetness with a light texture. The caramel candies add the perfect touch of gooey caramel flavor without being overly sugary. Prepare to be amazed by the creamy texture and irresistible nutty crunch. Perfect for any occasion!

Préparation 30 min

Cuisson 60 min

Calories 403.4 kcal

Protéines 17g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Caramel Cheesecake In A Pecan Crust

6 tablespoons (3 ounces) unsalted butter
1 ½ cups pecan halves
¾ cup granulated sugar
2 tablespoons all-purpose flour
Salt
16 ounces (2 cups) ricotta cheese
8 ounces (1 cup) cream cheese
1 cup heavy whipping cream
1 teaspoon vanilla extract
3 large eggs
14-16 caramels
caramel sauce, for serving (optional)
whipped cream, for serving (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Caramel Cheesecake In A Pecan Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Caramel Cheesecake In A Pecan Crust

Preheat oven to 350°F (175°C).
**Make the Crust:** In a medium bowl, combine 1 ½ cups pecan halves, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Toss until pecans are evenly coated.
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Wrap the outside of the pan with aluminum foil to prevent leaking.
Bake for 12 minutes. Remove from oven and let the crust cool while you prepare the filling.
**Make the Filling:** In a large bowl, beat together 16 ounces (2 cups) ricotta cheese, 1 cup heavy whipping cream, and 8 ounces (1 cup) cream cheese until smooth and creamy.
Beat in 1 teaspoon vanilla extract, ½ cup granulated sugar, and 2 tablespoons all-purpose flour until well combined.
With the mixer on low speed, gradually add 3 large eggs one at a time, mixing until just incorporated.
Gently stir in 14-16 caramels, unwrapped and roughly chopped. Pour the filling into the prepared pecan crust.
Bake for 45 minutes.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
Remove from oven and let cool completely on a wire rack. Refrigerate overnight (at least 8 hours) to allow the cheesecake to set completely.
Serve chilled, optionally topped with extra caramel sauce and whipped cream.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

94g

Fat

55g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Desserts Fruit Cheesecake Nuts

Questions fréquentes

Combien de temps faut-il pour préparer Caramel Cheesecake In A Pecan Crust ?

Caramel Cheesecake In A Pecan Crust prend environ 90 minutes du début à la fin — environ 30 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Caramel Cheesecake In A Pecan Crust ?

Caramel Cheesecake In A Pecan Crust contient environ 403.4 calories par portion, avec environ 17 g de protéines, 10 g de glucides et 43 g de lipides.

De quels ingrédients ai-je besoin pour Caramel Cheesecake In A Pecan Crust ?

Les principaux ingrédients de Caramel Cheesecake In A Pecan Crust sont Butter, Pecans, Sugar, Flour, Salt, Ricotta Cheese. Consultez la liste complète avec les quantités ci-dessus.