Description
This Caramel Pecan Cheesecake is super rich, extra decadent, and insanely delicious. It makes for one hell of a lush dessert for any occasion. The cheesecake body is silky-smooth, creamy, and bursting with a luscious caramel flavor that meets a glorious caramel pecan topping! A memorable sweet treat that you will love!
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, melted
Cheesecake Filling:
- (4) 8-ounce full-fat bricks cream cheese, softened to room temperature
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1 tablespoon vanilla bean paste
- ½ cup store-bought caramel sauce
- 4 large eggs, room temperature
- 1 cup sour cream
- ⅓ cup heavy whipping cream
Caramel Pecan Topping:
- 6 tablespoons unsalted butter
- ½ cup packed dark brown sugar
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla bean paste
- 2 cups whole pecans
Instructions
- Preheat the oven to 350°F. Lightly spray the bottom of a 10-inch springform pan with nonstick spray, and lay a sheet of parchment paper so it adheres to the bottom of the pan. Then fasten/buckle the springform pan mechanism and spray the entire bottom and sides of the pan with nonstick spray. Set aside.
- Prep the crust. In a large bowl, combine the graham cracker crumbs, granulated sugar, and salt and whisk to fully combine. Then add the melted butter and stir well to combine until the mixture resembles a sand-like consistency. Empty the mixture into the prepared springform pan and use a measuring cup or glass to help you tightly pack the crumbs on the bottom and up the sides of the pan.
- Bake the crust for 12 minutes at 350°F until lightly toasted and fragrant, and then set aside to cool while you prepare the cheesecake batter. Then reduce the oven temperature to 325°F.
- Make the cheesecake batter. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until light and creamy, about 5-6 minutes. Add the granulated sugar, brown sugar, cornstarch, and salt and continue beating until well combined and fluffy, about 2-3 minutes. Be sure to stop and scrape down the sides of the bowl as needed. Then add the vanilla bean paste and caramel sauce and continue beating until fully combined, about 1-2 minutes.
- Add the eggs, one at a time, beating until just incorporated before adding in the next egg. Then add the sour cream and heavy cream and continue beating until everything is just incorporated. Note: Be careful not to over-mix the cheesecake batter as it may contribute to a cheesecake that cracks/collapses after baking. The key is to mix until the ingredients are just combined and then stop!
- Carefully empty the cheesecake batter over the baked crust. Use an offset spatula or spoon to smooth the top of the cheesecake if needed. The next step involves cheesecake water bath prep, if you would like to skip this step, simply move on to the step below. [Water bath prep]: Tightly wrap the bottom of the springform pan in a good amount of foil (to prevent water from seeping in). Then place the assembled cheesecake into a large roasting pan or deep baking pan. Slowly pour enough boiling water into the larger pan (being careful not to splash any water onto the cheesecake) until the water reaches almost halfway up the springform pan. Then, very carefully, place the cheesecake in the oven.
- Baking cheesecake & resting. Bake the cheesecake for 1 hour and 30 minutes at 325°F or until the cheesecake edges are set and the center has the slightest jiggle when nudged. When done baking, turn off the oven, and remove the cheesecake from the water bath and discard the foil (if used), take the water bath pan out. Return the cheesecake to the oven by itself and leave the cheesecake in the oven for at least 1 hour. Then remove the cheesecake from the oven and set it on a cooling rack to continue cooling down to room temperature. Once the cheesecake is at room temperature, cover the top of the springform pan with foil and refrigerate overnight (ideally 8-10 hours).
- Make the caramel pecan topping. In a medium-sized saucepan, melt butter over medium-low heat. Add the brown sugar and stir well until the sugar has dissolved. Then add the heavy cream and vanilla bean paste and stir well until the mixture just barely starts to bubble. Then remove from heat and stir in the pecans. Set the topping aside until slightly cooled before topping the cheesecake.
- Serving cheesecake. Remove the cheesecake from the springform pan by running a small offset spatula or knife around the cheesecake edges while in the pan to help loosen. Then transfer the cheesecake onto a serving platter or cake plate. You can pour the caramel topping over the top of the cheesecake (enough so that it drips down the sides of the cheesecake) or feel free to drizzle the topping over individual cheesecake servings. Slice cheesecake into wedges and serve. Enjoy!
- Storing cheesecake. First, always keep your cheesecake, covered, in the fridge! This cheesecake can be baked, cooled, assembled with or without the topping, and chilled in the refrigerator for 1-2 days before serving.
Notes
- When cutting into cheesecake, it helps to run a sharp knife under hot water in between cutting cheesecake slices to prevent sticking for clean, mess-free slices.
- Please read blog post in its entirety for more tips + tricks.