Caramel Pecan Cheesecake Recipe

Caramel Pecan Cheesecake Recipe

2019-06-01
5 Stars (5 Voters)
...
This caramel pecan cheesecake is really creamy and rich, the caramel pecan topping is sweet and nutty. This cheesecake is combination of classic cheesecake and pecan pie, so if love pecans and cheesecakes you are going to love to love this cheesecake.
DIFFICULTY
Medium
YIELDS
8
PREP TIME
1½ Hours
WORK TIME
20 Minutes
RECIPE CUISINE
American
INGREDIENTS

    For the crust:

    • 225g (8oz) biscuits/ graham crackers
    • 6 Tbsp (90g) butter, melted

    For the filling:

    • 4 cups (900g) Cream cheese, full fat, room temperature
    • 1 cup (240g) Sour cream
    • 1/4 cup (60ml) Heavy cream
    • 4 Eggs
    • 225g (1 cup + 2 Tbsp) Sugar
    • 1 teaspoon Vanilla extract
    • 2 tablespoons (15g) Cornstarch

    For the caramel pecan layer:

    • 2 cups (200g) Pecans
    • 1/2 teaspoon Cinnamon
    • 1/2 cup (100g) Brown sugar
    • 4 tablespoons (60g) Butter
    • 1/4 cup (60ml) Heavy cream
    • 1 teaspoon Vanilla extract
    • Salt
DIRECTIONS

1. Preheat oven to 325°F (160°C).

2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.

3. Reduce oven heat to 300°F (150°C).

4. In a large bowl beat cream cheese and sugar until smooth, add vanilla extract, sour cream, heavy cream and beat until smooth. Add cornstarch and beat until incorporated and smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat.

5. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-50 minutes or until the edge is set but the center jiggles slightly. turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.

6. Make the filling: in a large pan over low heat melt the butter, salt and sugar. When melted and bubbly add heavy cream, cinnamon and pecans. Stir until well coated. Remove from heat, add vanilla extract, stir and let cool slightly, about 5-10 minutes.

7. Release chilled cheesecake from the pan and pour the topping over the cheesecake.

 

Notes:

  • Make the topping just before serving.
COMMENTS (2)
  • C
    Carole blowers
    11/25/2019

    Absolutely sinful

    Reply
  • S
    Shea
    5/2/2020

    Does it ruin the topping when stored in the fridge? Thankss

    Reply
POST A COMMENT

Your email address will not be published

newsletter

Join our newsletter for free recipes, cooking tips, video recipes and special offers