Ingredients for 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)
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How to Make 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
