Description
A luscious blend of creamy cheesecake enveloped in caramel and crunchy pecans, perfect for holiday gatherings or a special treat.
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 3 large eggs
- 1 cup (240ml) sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 cup (240ml) pecans, chopped
- 1 cup (240ml) caramel sauce
Instructions
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly.
- Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl. Press mixture firmly into the bottom of the pan.
- Beat together the cream cheese, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing fully before adding the next. Stir in the sour cream, vanilla extract, and flour until just combined.
- Pour the cheesecake filling over the crust and smooth the top with a spatula.
- Bake for approximately 60-70 minutes until the edges are set, and the center jiggles slightly.
- Cool in the pan for 10 minutes, then run a knife around the edges before removing the springform pan.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
- Mix chopped pecans with caramel sauce and spread over the chilled cheesecake before serving.
Notes
You can make this cheesecake ahead of time, and it can also be made in an air fryer for a quicker option.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, caramel, pecan, dessert, holiday, Thanksgiving