Description
A rich and creamy cheesecake topped with a delicious pecan caramel sauce.
Ingredients
Scale
- 12 graham crackers, finely crushed
- 6 tablespoons unsalted butter, browned
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 4 tablespoons unsalted butter (for topping)
- 1/2 cup light brown sugar (for topping)
- 2 tablespoons corn syrup
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract (for topping)
- 1 1/4 cups pecans, toasted and chopped
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine crushed graham crackers and browned butter. Press firmly into the pan. Bake for 10 minutes, then cool.
- In a large bowl, beat the cream cheese until smooth. Add sugars and beat again.
- Mix in sour cream and vanilla extract until fully combined.
- Add eggs one at a time, mixing gently. Don’t overmix.
- Pour filling into the cooled crust. Wrap the pan in foil and place it in a water bath.
- Bake for 55–65 minutes or until the edges are set and the center slightly jiggles.
- Cool in the oven with the door slightly open for 1 hour. Chill for at least 4 hours or overnight.
- For the topping, brown butter in a skillet. Stir in brown sugar, corn syrup, heavy cream, and vanilla. Simmer until thickened.
- Add chopped pecans and let the mixture cool slightly before pouring over the cheesecake.
- Garnish with whipped cream and whole pecans if desired.
- Chill briefly before serving.
Notes
- For a smoother filling, ensure the cream cheese is at room temperature before mixing.
- This cheesecake can be made a day in advance for best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg