A luscious, decadent dessert, Pecan Caramel Cheesecake combines the rich creaminess of cheesecake with the irresistible crunch of pecans and the sweet touch of caramel. This dessert is perfect for any occasion, whether it’s a festive gathering or a simple family treat.

The smooth cheesecake paired with toasted pecans and caramel drizzle makes every bite unforgettable.

Ingredients:

1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup melted butter
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup caramel sauce
1 cup pecan halves, toasted

Instructions:

1. Preheat the oven to 325°F (163°C).

2. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

3. Make the filling: Beat cream cheese and sugar together until smooth. Add eggs, one at a time, mixing well after each. Stir in vanilla and sour cream.

4. Bake the cheesecake: Pour the cream cheese mixture over the cooled crust. Bake for 50-60 minutes, or until the center is set. Let it cool completely.

5. Add topping: Drizzle with caramel sauce and sprinkle with toasted pecans before serving.

Frequently Asked Questions (FAQs)

1. Can I use a different type of nut?

Yes! Walnuts or almonds would work well if you prefer a different nut.

2. How do I prevent cracks in the cheesecake?

Bake at a lower temperature and avoid opening the oven door too frequently during baking.

3. Can I make the cheesecake ahead of time?

Absolutely! This cheesecake is perfect for preparing the day before and letting it chill in the fridge.

4. Can I use store-bought caramel sauce?

Yes, store-bought caramel works fine. However, homemade caramel can add extra richness.

5. How do I toast pecans?

Simply place pecans on a baking sheet in a single layer and bake at 350°F (175°C) for about 5-7 minutes, or until fragrant.