Caramel Pecan Cheesecake
This caramel pecan cheesecake is so rich and creamy, with a wonderfully nutty, toasty flavor from the pecans, brown sugar, and caramel.
Servings: 10 servings
Calories: 664kcal
Ingredients
For the crust
- 5 graham crackers
- ½ cup roughly chopped pecans
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
For the filling
- 24 ounces cream cheese
- ¾ cup brown sugar
- ⅛ teaspoon kosher salt
- ½ cup prepared caramel sauce
- 4 large eggs
- 1 large egg yolk
- ¼ cup heavy cream
- 1 ½ teaspoons vanilla extract
For the garnishes
- ½ cup salted caramel sauce
- ½ cup roughly chopped pecans
Instructions
- Preheat the oven to 400° F.
- Mist an 8″ diameter by 3″ tall round cake pan with nonstick spray, and line it with parchment.
- Place the graham crackers, pecans, brown sugar, cinnamon, and salt in the bowl of the food processor and pulse to crush.
- Add the melted butter and process until combined.
- Transfer the mixture to the prepared pan, pressing the crumbs down in an even layer. Set aside.
- Place the cream cheese, brown sugar, and salt in the bowl of the stand mixer, and mix on medium speed until smooth.
- Add the caramel sauce and stir on medium speed until combined.
- Stir in the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- Add the cream and vanilla and stir just until incorporated.Transfer the mixture to the prepared pan.
- Pour very hot water into the oven's steam rack. If your oven doesn't have one, place a cake pan with 1-2" of water inside on a lower oven rack.
- Bake the cheesecake for 15 minutes at 400° F then lower the oven temperature to 300° F. Bake for another 60-65 minutes or until set around the edges but still slightly jiggly toward the center.
- Turn off the oven and prop the door ajar with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least 1 hour.
- Refrigerate 2 hours or overnight before removing from the pan and cutting into slices. Garnish with salted caramel sauce and chopped pecans.
Notes
This cheesecake can be baked in any kind of oven. If your oven does not have a steam feature, just place the cheesecake pan in a larger baking dish, and pour hot water into the larger dish until it comes about an inch up the sides of the cheesecake pan.
Nutrition
Calories: 664kcal | Carbohydrates: 54g | Protein: 10g | Fat: 57g | Saturated Fat: 28g | Cholesterol: 416mg | Sodium: 1947mg | Potassium: 261mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1620IU | Calcium: 148mg | Iron: 1.7mg