Caramel Pecan Pie Cheesecake 🍰✨
Caramel Pecan Pie Cheesecake 🍰✨
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 5 hours (including chilling time) | Kcal: 380 kcal | Servings: 12 slices
_____Ingredients:_____
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup caramel sauce
1/2 cup chopped pecans
Whipped cream, for garnish
Additional caramel sauce and pecan halves, for garnish
_____Directions:_____
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract, sour cream, caramel sauce, and chopped pecans until fully combined.
Pour the mixture over the crust in the pan. Smooth the top with a spatula.
Place the cheesecake pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
Before serving, garnish with whipped cream, drizzle with additional caramel sauce, and top with pecan halves.
