Ingredients for Easy Caramel Pecan Cheesecake
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How to Make Easy Caramel Pecan Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare your graham cracker crust (see optional crust recipe below).
- In a large bowl, beat cream cheese and sugar together until smooth and creamy.
- Beat in vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- In a separate saucepan, combine caramels and milk over low heat. Stir constantly until caramels are melted and smooth.
- Stir in chopped pecans.
- Pour caramel mixture into the prepared crust.
- Pour the cream cheese mixture over the caramel layer.
- Bake for 40-50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 3 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
164g
Fat
77g
Carbs
18g
