Aromatic, nutty, and sweet caramel pecan cheesecake recipe

Caramel and pecans are a match made in heaven. The distinctive aromatic aroma of pecans goes really well with the sweetness and stickiness of caramel. This combination is already overly sweet, with some sugar and a hint of spice enhancing the flavors, so something that is low on sugar content, like a cheesecake is the perfect base for such a topping. Here’s the recipe for caramel pecan cheesecake.

Caramel Pecan Cheesecake

(Serves 12)

Ingredients

Crust

• 180 gm graham crackers
• 1 tbsp brown sugar
• ½ tsp cinnamon
• 90 gm butter, melted

Filling

• 720 gm cream cheese softened
• 250 gm granulated sugar
• 2 tsp vanilla extract
• ½ tsp salt
• 160 gm sour cream
• 3 eggs, room temperature
• 3 tbsp cornstarch
• 1 tsp cinnamon

Pecan topping

• 115 gm butter
• 110 gm brown sugar
• ½ tsp vanilla extract
• ½ tsp salt
• ¾ tsp cinnamon powder
• 120 gm heavy cream
• 150 gm pecans

Instructions

1. Add butter, brown sugar, cinnamon, vanilla, and salt in a saucepan and mix. Heat over medium flame, stirring constantly, until butter melts.
2. Then pour in heavy cream and mix until fully combined. Let the concoction simmer over medium heat.
3. Stir in the pecans and cook for one to two minutes until mixture thickens, then set aside to cool.
4. Prepare a nine-inch springform pan by lining it with parchment paper or greasing with butter and sealing the grease with flour, if you don’t have parchment paper. Preheat the oven to 180°C.
5. For the graham cracker crust, add the graham crackers to a food processor and grind them down into very fine, even crumbs. If you don't have a food processor, add the crackers in a sturdy ziplock bag and crush them with the flat bottom of a heavy cup until they reach the same fine consistency.
6. In a separate mixing bowl, mix the graham cracker crumbs with the ground cinnamon and light brown sugar, mixing with a spoon to combine.
7. Pour the melted butter over the dry mixture and mix until every crumb is evenly coated with the butter with a wet sand texture.
8. Transfer the buttery crumbs into your prepared springform pan, and use the back of a measuring cup or your fingers to press the mixture firmly into a compact layer.
9. Bake the crust for five to eight minutes, watching very carefully to ensure it doesn't burn around the edges. Once golden, remove from the oven and cool on a wire rack to room temperature.
10. Lower the oven temperature down to 140°C and in a spacious mixing bowl, add the cream cheese, granulated sugar, ground cinnamon, and vanilla extract. Using an electric hand mixer set to medium speed, beat the mixture until it becomes creamy and smooth, with no lumps.
11. Add the sour cream to the cream cheese mixture and keep mixing until it's perfectly incorporated and the batter is uniform.
12. In a separate small bowl, whisk the eggs with a fork and gradually add them to the cream cheese batter, mixing on medium speed until the mixture becomes creamy and smooth.
13. Using a fine-mesh sieve, sift the cornstarch over your cheesecake mixture to prevent any lumps. Mix with an electric mixer until the cornstarch is completely incorporated.
14. Gently pour the silky cheesecake batter over the cooled crust, being careful not to disturb the base. To remove any trapped air bubbles, carefully lift the pan about an inch off your counter and gently drop it several times.
15. Place the cheesecake into your preheated oven and bake for an hour. The edges of the cheesecake will set with the center still having a slight wobble when shaken.
16. Once baked, leave the oven door open halfway and let the cheesecake cool to room temperature in the cooling oven for one to two hours, to prevent cracking on the surface.
17. After your cheesecake has cooled completely, wrap it securely with plastic wrap, ensuring it's airtight, and transfer it to the refrigerator to chill for at least five hours.
18. When ready to serve, carefully run a thin-bladed knife around the inside edge of the springform pan to loosen the cheesecake. Release and remove the springform collar.
19. Spoon the prepared pecan topping over the entire surface of the chilled cheesecake, using the back of a spoon to spread it evenly to the edges.
20. Serve fresh or refrigerate until ready to serve.