Caramel Pecan Cheesecake Recipe – Creamy, Nutty, and Full of Flavor

The ever-popular cheesecake, combined with crunchy pecans and gooey caramel is a different, nay heavenly, kind of taste sensation. The double layer of nutty flavor from the creamy cheesecake and salty, gooey caramel makes this caramel pecan cheesecake absolutely mouthwatering and irresistible. With this recipe, you can try this dish from the comfort of your home and indulge in its goodness.

Caramel Pecan Cheesecake

Ingredients:

For the cheesecake base:

• 251 gm graham cracker
• 102 gm sugar
• 63 gm butter

For the cheesecake filling:

• 604 gm cream cheese
• 201 gm sugar
• 2 eggs
• 3 tsp vanilla extract
• 254 ml sour cream
• 121 ml cream
• 122 gm butter
• 123 gm brown sugar
• 64 gm pecans
• A pinch of salt
• Caramel sauce
• Pecans
• Sea salt

Method:

1. First, you have to preheat the oven to 180°C.
2. Then in a medium bowl, you are going to combine graham cracker crumbs, granulated sugar and melted unsalted butter until well mixed.
3. After that, you can press the mixture into the bottom of a springform pan.
4. Then, you have to bake the crust until it is lightly browned for 10 to 12 minutes, and let it cool completely before proceeding.
5. To prepare the cheesecake, you have to beat cream cheese until smooth and creamy and add in granulated sugar, and beat until well combined.
6. Now, you can beat in eggs, one at a time, making sure each egg is fully incorporated before adding the next.
7. Next, you have to add in pure vanilla extract and beat until combined.
8. In another bowl, you need to whisk sour cream with heavy cream, and beat with the egg mixture until well combined.
9. In a small saucepan, you can melt together unsalted butter and light brown sugar over low heat, stirring constantly until it comes to a boil, and then reduce the heat to medium-low and simmer it for about 5 minutes, or until the caramel reaches a deep amber color.
10. Next you have to add chopped pecans and sea salt, and stir in.
11. After that, you have to pour the cheesecake batter into the prepared pan over the crust.
12. Now you can drizzle the caramel mixture on top of the cheesecake batter.
13. Then, you have to bake the cheesecake for 55 to 60 minutes or until the edges are set and the center is slightly jiggly.
14. Next, you need to cool the cheesecake in the pan for 1 hour, then run a knife along the edges of the pan to release the cheesecake, and let it cool completely on a wire rack.
15. After that, you can refrigerate it until chilled, which will take you at least 4 hours, or overnight.
16. Then, you need to remove the springform pan sides and transfer the cheesecake to a serving plate.
17. If you desire, you can drizzle the cheesecake with just a little extra caramel over the top, and sprinkle it with some chopped pecans and sea salt, and enjoy!

To create a perfectly smooth and creamy cheesecake, you can scrape the sides of the bowl well before adding the cream cheese to ensure it is very creamy. You can add a teaspoon of bourbon or rum to the caramel mixture for a boozy hit in the cheesecake. You may also make individual cheesecakes by dividing the batter evenly between 12 muffin cups and baking them for 25 to 30 minutes, or until the edges are set and the centres are jiggly.

The pecans in your dish, besides giving a nutty taste to your cheesecake, will also add a boost of antioxidants and healthy fats. They will also balance out the sweetness of the caramel in the cheesecake as well.

This caramel will, on the other hand, not only give a rich mouthfeel but will lend a creamy texture to your cheesecake. Moreover, it will be a balancing agent with all the other flavors – the tanginess of the cream cheese and the sweetness of the sugar.

Working with cheesecakes can be quite intimidating, but with just a few simple tips and tricks, you'll be taming them like an expert in no time. The first step is to use really good quality ingredients. Secondly, you need to beat the cream until it is smooth and creamy, while not overmixing the cheesecake filling to prevent the mixture from becoming gluey. Lastly, you have to bake the cheesecake at the right temperature for the right time and ensure that it is evenly cooked, and has a soft and creamy texture.