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Pecan Pie Cheesecake ππ₯§
Pecan Pie Cheesecake ππ₯§
Prep Time: 25 minutes | Cooking Time: 70 minutes | Chilling Time: 6 hours | Total Time: 7 hours 35 minutes | Kcal: 420 kcal | Servings: 12 servings
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup light brown sugar, packed
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/4 cup caramel sauce
- Whipped cream and additional caramel sauce, for garnish
Directions:
- Preheat the oven to 325Β°F (160Β°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press the mixture into the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and brown sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream, flour, and vanilla extract until smooth.
- Fold in the chopped pecans, then pour the cheesecake batter over the prepared crust in the springform pan.
- Drizzle the caramel sauce over the top of the cheesecake batter and use a knife to swirl it into the batter.
- Place the springform pan inside a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 6 hours, or until completely chilled and set.
- Before serving, garnish the cheesecake with whipped cream and drizzle with additional caramel sauce. Enjoy!
