Description
Caramel Pecan Cheesecake is a rich and indulgent dessert featuring a crunchy pecan and cookie crust, creamy cheesecake filling, and a decadent pecan caramel sauce. Perfect for special occasions or as a luxurious treat.
Ingredients
Scale
- 50 g pecan nuts (for the crust)
- 150 g digestive cookies (for the crust)
- 15 tablespoons granulated sugar (for the crust and filling)
- 45 g butter, melted (for the crust)
- 600 g cream cheese, full-fat and at room temperature (for the filling)
- 200 g granulated sugar (for the filling)
- 150 g sour cream (18%), at room temperature (for the filling)
- 1 tablespoon cornstarch (for the filling)
- 2 teaspoons vanilla extract (for the filling)
- 3 large eggs, at room temperature (for the filling)
- 200 g pecan nuts (for the caramel sauce)
- 70 g granulated sugar (for the caramel sauce)
- 50 g corn syrup (for the caramel sauce)
- 200 g heavy cream (for the caramel sauce)
- 40 g butter (for the caramel sauce)
- Pinch of salt (for the caramel sauce)
Instructions
- Preheat the oven to 160°C (325°F). Blend the pecans until finely chopped, add digestive cookies and sugar, and blend again. Mix in the melted butter until combined. Press the mixture into a lined 22 cm springform pan and bake for 10 minutes. Cool completely.
- In a bowl, cream the cream cheese and granulated sugar at low speed. In another bowl, mix sour cream with cornstarch, then add to the cream cheese along with vanilla. Add eggs one at a time, mixing gently. Pour into crust and smooth the top.
- Place the pan in a larger pan and fill with hot water for a water bath. Bake for 1 hour and 10–20 minutes. The center should wobble slightly. Turn off the oven, prop the door open, and cool for an hour. Refrigerate for at least 6 hours or overnight.
- Toast 200 g pecans at 200°C (392°F) for 5 minutes. In a saucepan, cook sugar and corn syrup until golden. Heat cream separately, then carefully add to the caramel. Stir in butter, salt, and pecans. Cool completely.
- Before serving, remove the cheesecake from the pan, place on a serving dish, and pour the pecan caramel sauce over the top. Garnish as desired and serve.
Notes
- Use a water bath to prevent cracking.
- Ensure ingredients are at room temperature for a smooth batter.
- Do not overmix after adding eggs to avoid air bubbles and cracks.
- Let cheesecake cool gradually to maintain texture and prevent cracking.
- Caramel sauce can be made ahead and stored separately.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 260mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
Keywords: caramel pecan cheesecake, cheesecake recipe, holiday dessert, creamy cheesecake, pecan dessert