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–+ servings
Isabella

Caramel Pecan Cheesecake with Cookie Crumble delights!

A rich and creamy Caramel Pecan Cheesecake with a crunchy cookie crumble crust, topped with caramel sauce and toasted pecans.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 3 8-ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup chopped pecans toasted
  • 1 cup caramel sauce plus extra for drizzling
  • 1/4 teaspoon salt

Method
 

  1. Preheat the oven to 325°F.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
  4. In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the vanilla extract, sour cream, and salt until fully incorporated.
  7. Fold in the toasted pecans and 1 cup of caramel sauce.
  8. Pour the cheesecake filling over the cooled crust in the springform pan.
  9. Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly.
  10. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
  11. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
  12. Before serving, drizzle additional caramel sauce over the top and sprinkle with extra chopped pecans if desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 7gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 300mgFiber: 1gSugar: 30g

Notes

  • For a lighter version, substitute the cream cheese with Neufchâtel cheese and use Greek yogurt instead of sour cream.
  • For a chocolate twist, add 1/2 cup of cocoa powder to the cheesecake mixture.

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