Ingredients for Pecan Caramel Cheesecake
- Graham Cracker Crumbs
- Unsalted Butter
- Granulated Sugar
- 3 (8 ounce) packages cream cheese, softened
- Egg Yolk
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- Pecan Pieces
- Pinch of sea salt
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How to Make Pecan Caramel Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine crust ingredients (see below) until thoroughly combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the cheesecake batter into the prepared crust.
- Bake for 50-60 minutes, or until the center is just set. The edges should be lightly golden brown.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Let the cheesecake cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Prepare the caramel sauce: In a small saucepan, combine sugar and 1 tablespoon of water. Cook over medium-high heat, without stirring, until the sugar melts and turns a deep amber color.
- Carefully whisk in the butter until smooth.
- Remove from heat and slowly whisk in the heavy cream (it will bubble up!). Be cautious as it will be very hot.
- Let the caramel sauce cool to room temperature.
- Pour the cooled caramel sauce over the chilled cheesecake. Sprinkle generously with chopped pecans and a pinch of sea salt.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
239g
Fat
187g
Carbs
23g
