The best delicious Pecan Caramel Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pecan Caramel Cheesecake recipe today!
Hello my friends, this Pecan Caramel Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pecan Caramel Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pecan Caramel Cheesecake.
What Makes This Pecan Caramel Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pecan Caramel Cheesecake.
Ready to make this Pecan Caramel Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
FOR CRUST
Seven; (5- by 2 1/2-inch)
; graham crackers
1/2 c Coarsely chopped pecans;
-toasted and cooled
3/4 Stick unsalted butter;
-melted and cooled
; (6 tablespoons)
-FOR FILLING-
2 lb Cream cheese; softened
1 1/2 c Firmly packed light brown
-sugar
1/4 c All-purpose flour
4 lg Eggs
1/2 c Sour cream
2 ts Vanilla
1/2 ts Salt
-FOR TOPPING-
1 c Granulated sugar
1 c Heavy cream
1 tb Unsalted butter
1 ts Vanilla
1 c Pecan halves; toasted
-lightly and
; cooled
Make crust:
In a food processor grind graham crackers and pecans fine and in a bowl
stir together with butter. Press mixture into bottom of a 9- by 2 1/2-inch
springform pan. Chill crust 30 minutes.
Preheat oven to 325F.
Make filling:
In a bowl with an electric mixer beat cream cheese until light and fluffy.
Add brown sugar gradually, beating until combined well. Beat in flour and
add eggs, 1 at a time, beating well after each addition. Add sour cream,
vanilla, and salt, beating until combined well.
Pour filling into crust and bake in middle of oven 1 hour, or until edges
are just set but middle trembles slightly. (Cheesecake will continue to set
as it cools.) Turn off oven and cool cheesecake in oven with oven door
propped open about 6 inches until cooled completely, about 2 hours.
Make topping:
In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until
melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2
cup sugar and cream and simmer, stirring occasionally, until caramel
dissolves. Simmer mixture, without stirring, until it registers 225F. on a
candy thermometer and remove from heat. Stir in butter and vanilla and cool
to room temperature.
Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively
on top and chill cheesecake, covered, overnight. Remove side of pan.
Yields
1 servings
Leave a Reply